2015 Recipe eBook by Noosa International Food & Wine Festival

2015

COOKING DEMONSTRATION

RECIPES

A MESSAGE FROM THE MINISTER Welcome to Queensland’s Sunshine Coast for the 2015 Noosa International Food & Wine Festival, a premier event showcasing Australian food and wine to the world. This year’s festival promises to serve spectacular food and wine experiences to the thousands of culinary enthusiasts who will converge on Noosa’s shores in May.

and thank the volunteers and all those who take part in the festival for making it such a great success. I hope you enjoy the festival and take the time to explore the surrounding Sunshine Coast tourism attractions.

The Palaszczuk Government, through Tourism and Events Queensland, is proud to support the festival as part of Queensland’s It’s Live! events calendar, highlighting the perfect union of worldclass events and destinations. I congratulate the Noosa International Food & Wine Festival event organisers for hosting such a world-class culinary experience in Queensland

THE HON. KATE JONES, MP Minister for Tourism, Major Events and Small Business

WELCOME Welcome to the 2015 Noosa International Food & Wine Festival. The Festival continues to evolve with new exciting events and expansion of the old ones. The Festival’s mantra is to promote Australian food and wine to the world by showcasing Australia’s leading chefs, wine makers and producers at the same time incorporating many international contributors to help spread the message. The Festival format is informal, educational but most of all fun. The festival has an enviable international and national reputation with many visitors from overseas and interstate. As always we proudly welcome our local patrons who make our region’s food scene what it is. The superb Australian food and wine culture has now firmly established itself on the world stage and is considered to be among the top countries in the world for food and wine.

Noosa provides the perfect venue for such an event with the natural beauty of Laguna Bay, the Noosa National Park, the pristine river system and hinterland. The village atmosphere of the town provides an intimacy that is truly unique. Apart from the food trails, unique features in themselves, Noosa is the one food and wine festival where all events occur within walking distance of each other and your accommodation if you so wish. The Festival is also conscious of best practices for food production, waste and sustainability. Special thanks must go to our sponsors, contributors and volunteers as without them the Festival would not be possible. Our deep gratitude goes to our presenting partner Westpac and Tourism and Events Queensland for their invaluable support. The committee is most grateful though to all the loyal patrons - we look forward to welcoming you back again in 2015.

THE FESTIVAL TEAM Jim Berardo, Director, Noosa International Food & Wine Festival Jim Berardo

Greg O’Brien

Shane Harvey

Alison Mason

Timothy Montgomery

Lou Gleeson

Sharon Wright

Tony Cox

Shane Johnson

Michelle Mason

John Fields

Rebecca Scully

Geoffroy Marcq

CELEBRITY CHEFS COOKING DEMONSTRATIONS SATURDAY MAY 16 Main Stage 10am - 10.30am

Marque Restaurant

Mark Best

10.45am - 11.15am

Aria, NSW & QLD

Matt Moran

11.30am - 12.15pm

Stokehouses VIC & QLD

Ollie Gould, Nick Mahlook, Richard Ousby

12.30pm - 1pm

MoVida VIC & NSW

Frank Camorra

1.15pm - 1.45pm

Four In Hand, NSW

Colin Fassnidge

Auditorium 1 10am - 10.30am

e'cco Restaurant

Philip Johnson

10.45am - 11.30am The McConnell Brothers

Sean, Matt & Andrew McConnell

11.45am - 12.15pm

From the Paddock

Dan Hong, Morgan McGlone

12.30pm - 1pm

From the Dairy

Josue Lopez, George Francisco

1.15pm - 1.45pm

From the Earth

Ben Williamson, Peter Conistis

2pm - 2.30pm

From the Dairy

Ryan Squires, Cameron Matthews

2.45pm - 3.15pm

From the Paddock

Shane Watson, Mark Jensen

3.30pm - 4pm

From the Dairy

Andre De Laine, Thomas Walton

10am - 10.30am

Fast

Tom Robinson, James Brinklow

10.45am - 11.15am

Fast

Michelle Southan

11.30am - 12pm

Fast

Steven Snow, David Pugh

12.15pm - 12.45pm

Wine

Tony Percuoco, Katrina Pizzini,

Auditorium 3

Javier Codina

1pm - 1.30pm

Fast

Sally Jenyns

1.45pm - 2.15pm

Fast

Andrew Evans

2.30pm - 3pm

Fast

Dominque Rizzo, Michael Jenkins

3.15pm - 3.45pm

Fast

Annette Fear, Dan Jarrett, Graeme Twine

Josh Emmet

SUNDAY MAY 17 Main Stage 10am - 10.30am

Rata

10.45am - 11.15am

The Tippling Club, Singapore Ryan Clift

11.30am - 12pm

Nahm, Bangok

David Thompson

12.15pm - 12.45pm

Fast, Fresh, Delicious

Matt Preston

1pm - 1.30pm

Wild Kitchen, NSW

Clayton Donovan

1.45pm - 2.15pm

Noosa Beach House, QLD

Peter Kuruvita

10am - 10.30am

Nobu 57, New York

Meena Throngkumpola

10.45am - 11.15am

From the Sea or Dairy

Jake Nicholson, Victor Liong

11.30am - 12pm

From the Earth or Paddock

Nicky Riemer

12.15pm - 12.45pm

From the Sea & Dairy

Valli Little

1pm - 1.30pm

Health & Lifestyle

Louise Miller, Dr Vivienne Taylor

1.45pm - 2.15pm

From the Earth or Paddock

David Rayner, Nick Street-Brown

2.30pm - 3pm

From the Sea & Dairy

Timothy Montgomery, Troy Rhoades-Brown 36

3.15pm - 3.45pm

Cheese, Cheese, Cheese

Peter Gross

12pm - 12.30pm

Simple

Adriano Zumbo

12.45pm-1.15pm

Simple

Matt Golinski, Alastair McLeod

1.30pm - 2pm

Simple

Aaron Ward, Rhys Connell

2.15pm - 2.45pm

Simple

Paul Baker, Chris Thornton

3pm -3.30pm

Simple

Matt Merrin, Spencer Patrick

3.45pm - 4.15pm

Simple

Ben Batterbury, Alejandro Cancino

Auditorium 1 31

Auditorium 3

CELEBRITY CHEFS COOKING DEMONSTRATIONS

MAIN STAGE

MATT MORAN, ARIA, NSW and QLD 10.45am – 11.15am

Charred Moreton Bay Bugs Tails with Walnuts, Spiced Cauliflower and Jamón Serves 6

Walnut Dressing 150ml walnut oil 1 clove crushed garlic 5g Dijon mustard 70ml white wine vinegar 50g honey Salt and pepper to taste

MARK BEST, Marque Restaurant 10am – 10.30am

Cauliflower Truffles Serves 10

Boudin Noir 500g fresh pig’s blood 500g brown onion 75g pork back fat 125g cream 8g salt 10g 4 spices 7g hot paprika 2g chilli powder 70g bread crumbs Finely dice the pork fat and render it down over medium low heat by half, set aside to cool. Finely dice the brown onion and sweat over low heat until it cooks through, season, then cool down. Mix all ingredients in a cold mixing bowl and let it sit over night in the fridge. Pour the ingredients into a steamer tray and wrap with cling film, steam at 85°C for 50 minutes or until the ingredients just set. Cool down the boudin noir in fridge. When boudin noir is completely cold, transfer it to Thermomix blender and blend to a fine puree. Spread the mixture evenly on a dehydrator mat or baking paper, dehydrate over night or until completely dry. Transfer to spice grinder or vita prep mixer, and then blitz to a fine crumb. Store in airtight container.

Cauliflower 2 cauliflower heads, firm, tightly packed Trim off the large floret and blanch them in boiling water for 10 minutes, refresh in ice water. To make the cauliflower chips, thinly shave all remaining trimming by using mandolin, spread them on dehydrator mat and dry them out completely. Fry the dried shaving in 180°C oil quickly, season with fine sea salt.

1 head cauliflower, washed 5g cumin powder 200ml chicken stock 100ml cream 5g curry powder 50g butter 300g jamón 50g sugar 100g walnuts 300ml of oil 12 bug tails Celery leaves, picked and washed Pre-heat the oven to 160°C. To prepare the walnut dressing add all of the ingredients in a bowl and whisk together, set aside for later use. To make the cauliflower cous cous place half of the raw cauliflower in a blender and pulse until crumbled. Place a hot non-stick pan over medium heat and cook the cauliflower, until tender. This should take approximately 2-3 minutes. Season with cumin powder and salt. To make the cauliflower puree roughly chop the other half of the cauliflower. In a medium saucepan over low heat place the cauliflower chunks, add the stock, cream and curry powder. Cook until tender—this should take approximately 15 minutes. Once cooked, place in a blender, along with the butter and puree until smooth. To prepare the jamón crumbs take half of jamón, place onto a wire rack and place in the oven. Cook for approximately 8 minutes until crisp. Remove from oven and chop finely. Cut the remaining jamón into pieces approximately 2 cm wide. To make the walnuts place 100ml water in a medium saucepan over low heat. Add the sugar and dissolve. Once dissolved add the walnuts and bring to the boil slowly, simmer for 10 minutes then strain and allow to dry. In a dry saucepan add the oil. Once it reaches 160°C deep-fry the walnuts until they are crisp. This should take approximately 8-10 minutes. To cook the bug tails, heat the grill plate. Season the bug tails with salt and brush with oil. Place on grill and cook each side for 1-2 minutes. To assemble on four plates, divide the cauliflower cous cous. Place 3 bug tails on each plate. Dot the cauliflower puree and place 3-4 pieces of jamón on each plate. Scatter some walnuts and jamón crumbs on top and

SATURDAY MAY 16

dress with the walnut dressing. Garnish with some celery leaves.

Grilled Buffalo Milk Haloumi with Date, Lime and Witlof Salad Serves 6

Date Chutney 1 red capsicum, washed 6 shallots, washed 2 cloves of garlic Olive oil 500g dates 10g cumin seeds, ground 10g coriander seeds, ground 40g salted capers 80g almonds, toasted and slivered 3 lemons, peeled, segmented and diced 6 limes, juiced

Enough beer to create a thick pouring cream consistency

500g buffalo haloumi 200g date chutney (as above) 2 pears, washed, peeled and shaved lengthwise 2 heads of witlof, leaves picked, washed and spun Popcorn shoots, washed 100ml olive oil 30ml lemon juice To prepare the date chutney blacken the red peppers over a naked flame or under a hot grill, then place in a bowl and cover with plastic film for 10 minutes. Peel off and discard the blackened skin then cut each pepper in half, remove the seeds and cut the flesh into thin strips. Dice the shallots and chop the garlic. In a small saucepan over low heat, add the oil and then the shallots and the garlic and cook for 2-3 minutes until soft and translucent. Transfer to a bowl then add the peppers strips, along with all the remaining ingredients and mix well. Place in a sterilised jar and place in the fridge. Heat up a hot grill and once heated place the haloumi on it and cook for a few moments on each side until it slightly coloured. Remove from heat. On six plates place 3 pieces of the cooked haloumi. Add 2 quenelles of the date chutney. On top of the haloumi add 5 or 6 pieces of the sliced pear, 3 or 4 witlof leaves and popcorn shoots. Combine the olive oil and lemon juice in a bowl and mix. Drizzle this on top of the salad.

OLLIE GOULD, NICK MAHLOOK, RICHARD OUSBY, Stokehouse VIC and QLD

Combine all dry ingredients. Slowly whisk beer into the dry ingredients until there are no lumps. Leave for 10 minutes to relax. Tip: You may need to adjust the consistency with more beer.

Tartare Sauce 2 egg yolks 1 tbs Dijon mustard 2 tbs champagne vinegar 500ml vegetable oil 100g cornichons 100g shallots 80g capers 60g parsley 10ml lemon juice Shake of Tabasco Whisk together egg yolks, mustard and vinegar. Slowly add oil to make a mayonnaise. Finely dice cornichons and shallots, chiffonnade (cut into long strips) the parsley and chop capers and add to the mayonnaise. Season with salt, pepper, Tabasco and lemon.

Flathead 320g flathead fillets, skin and bones removed Flour to coat Salt and pepper to season 2 lemons Season flathead with salt and pepper and then dust in flour. Dip in batter and fry in a fryer at 180°C until golden. Remove from oil and drain on kitchen paper. Serve with tartare sauce and lemon cheek.

11.30am – 12.15pm

NICK MAHLOOK Head Chef of Stokehouse City Bar

Flathead Goujons with Tartare Sauce Serves 4

Beer Batter 2 cups plain flour 1 cup corn flour ½ cup self-raising flour 1 tsp bicarb soda

OLLIE GOULD Head Chef of Stokehouse City Restaurant

Flathead Bouillabaisse Serves 4 1kg blue swimmer crab bones 2kg flathead bones 500g prawn heads 1 small red capsicum

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

discard the skins and roast on 130°C for 25 minutes to dry slightly. Peel the kipfler potatoes, boil in seasoned water until tender, cut into small pieces and set aside. Place mussels into the bouillabaisse and simmer to open, then remove from the shell, de-beard and place back into the bouillabaisse. Add potatoes to warm through. Pan sear the flathead and prawns until translucent. To serve, ladle bouillabaisse into soup bowls, place flathead and prawns in the centre and garnish with roast tomatoes and fresh basil leaves. Tip: This recipe serves 4, however there will be plenty of bouillabaisse left to put in the freezer for another time.

1 red onion 2 brown onions 3 celery sticks 1 baby fennel 2 carrots 6 cloves garlic 1 small knob ginger ½ tsp fennel seeds ½ tsp cardamom pods ½ tsp black peppercorns ½ tsp table salt 6 Roma tomatoes 1 orange 3 bay leaves 150ml Pernod 150ml Noilly Prat 200ml white wine 2L fish stock 1L chicken stock Roast fish bones, crab bones and prawn heads separately for 20 minutes on 200°C. Deglaze pan with white wine and toast off fennel seeds and cardamom pods until aromatic. In a large pot, fry carrots until roasted nicely, then add onions, fennel, garlic, ginger and capsicum, until golden. Add celery and toasted spices. Add roasted fish bones, crab bones and prawn heads and fry for five minutes before adding the Pernod and Noilly Prat. Add peppercorns, bay leaves and tomatoes and season with salt and zest of one orange. Add fish and chicken stock and simmer for one hour, skimming constantly. Once cooked, remove from the heat, blitz with a stick blender and pass through a coarse strainer, followed by a fine metal strainer. Return to heat and skim well to remove fat and impurities. This will take approximately 30 minutes. Strain through fine strainer again by tapping the sides. Return to heat and skim again. Strain through filter paper. TO FINISH 6 small flathead tails 18 mussels 12 prawns 12 cherry tomatoes 4 kipfler potatoes Basil leaves Blanch the cherry tomatoes in boiling water and refresh,

RICHARD OUSBY HEAD CHEF OF STOKEHOUSE Q

Flathead Crudo with Chamomile, Lime and Black Pepper Serves 4 (appetiser) 2 fresh fillets of flathead 2 tsp chamomile tea 1 lime Drizzle of extra virgin olive oil Pinch of sea salt Black pepper Fresh sorrel leaves, cut into thin strips In a mortar and pestle, grind the chamomile tea then place in a tea strainer over a small bowl. Shake the strainer so the small flower filaments fall through. In a separate bowl, zest and juice the lime. Thinly slice the flathead and place on a plate. Dust the tea filaments and lime zest over the flathead. Season with salt and pepper, then drizzle over the extra virgin olive oil and lime juice. Garnish with the fresh sorrel leaves. Tip: The remaining chamomile tea can be used to make a pot of tea.

SATURDAY MAY 16

Richard Cornish

Remove the calamari onto a cutting board and slice into 1cm-thick slices. Place onto a serving plate and drizzle over with a few tablespoons of the olive oil and cooking juices from the pan, season well with sea salt and serve straight away.

Beetroot Salad with Fennel and Cumin 5 medium beetroots 2 small brown onions, unpeeled 1 garlic head 1 tsp fennel seeds 1 tbs chopped mint leaves 1 lemon, juiced 100ml extra virgin olive oil 2 tbs white wine vinegar Preheat the oven to 180°C. Wrap each beetroot in foil. Place on a baking tray with onions and garlic and bake for 40 minutes or until onions are cooked through. Remove garlic and onion and continue baking the beetroot in the foil for another 40 minutes. Remove the beetroot and allow to cool. With a sharp knife, peel beetroot then slice into 3-4mm discs and then cut into 1cm wide strips. Place in bowl. Peel the onions and cut into thin strips and add to beetroot. Cut the end off the garlic head and squeeze all the roasted garlic pulp into the beetroot and onion. Toast fennel seeds in a small frying pan for 1-2 minutes until you see the change in colour of the seeds and the kitchen fills with aroma of fennel. Place the seeds in a mortar and pestle and lightly pound to break them up a little. Add to the beetroot with the chopped mint.

FRANK CAMORRA, MoVida VIC and NSW

In a small bowl mix the olive oil, lemon juice and white wine vinegar. Season with sea salt, and mix through the beetroot. Serve as a bed with the calamari sliced over the top.

12.30pm – 1pm

Calamar en Aciete con remolacha (Calamari Cooked in Olive Oil with a spiced beetroot salad) Serves 6

Calamari

COLIN FASSNIDGE, Four In Hand, NSW 1.15pm - 1.45pm

Pork Butchery from Nose to Tail In this session, Colin will guide you through the complete breaking down and trimming of a whole suckling pig. He will also talk cookery techniques, ideas and tips on making the most of every last cut of delicious pig.

2 whole medium calamari 250ml extra virgin olive oil 2 garlic cloves, cut in half Sea salt Pull the legs of the calamari from the head. Cut the legs below the eyes and discard the beak and guts. Keep the legs. Using your fingers, remove any remaining guts and the clear cartilage from inside the calamari. Discard then rinse the calamari tube. For this dish try to keep the skin on the calamari. Place the olive oil in a large pan over medium low heat and add the garlic cloves. When the oil is quite warm but not hot place the calamari, including the legs, into the pan and cover with a lid. Cook for about 5 minutes. Remove the cover and turn the calamari. Cover once again and continue cooking for another 5 minutes. Occasionally shake the pan so the calamari doesn’t stick. Remove the lid, season with salt, stir, and then re-cover and continue cooking another 5 minutes.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

AUDITORIUM ONE

should only take a minute or so. Add the Parmesan and bacon lardons then remove from the heat. Season with sea salt and black pepper then fold through the chives. Meanwhile, heat a little olive oil in a large, non-stick frying pan over high heat. Season the scallops with sea salt and black pepper then in batches, quickly sear in the hot pan on both sides until opaque–they should only take about 20-30 seconds each side. Remove the pan from the heat and add a knob of butter. Set aside for 20 seconds to rest, spooning the butter over the scallops. To serve, use a fork to twirl some potato into the centre of serving bowls and spoon a little of the cream sauce over the top. Scatter over the bacon then arrange four scallops around the plate. Finish with a grind of black pepper.

Zucchini, Pecorino, Currants, Sunflower Seeds + Lemon Serves 6 as side dish

PHILIP JOHNSON 10am – 10.30am

Seared Scallops, Potato Carbonara + Parsnip Crumble Serves 6 350g smoked bacon 1 golden shallot, finely chopped 2 garlic cloves, finely chopped 15 thyme sprigs 125ml (½ cup) white wine 1 litre (4 cups) pure cream 550g pink-skinned waxy potatoes, such as Désirée, peeled 30g finely grated good-quality Italian Parmesan cheese Sea salt and freshly ground black pepper 1 tbs finely chopped chives Olive oil 24 large scallops, roe removed A knob of unsalted butter Trim fat and rind from the bacon, reserving the trimmings, then cut into strips (lardons). Sweat the bacon trimmings in a non-stick frying pan over medium heat to render down the fat. Add the shallots, garlic and thyme and continue to cook until the shallots are tender and the mixture starts to stick to the base of the pan. Deglaze the pan with the white wine, stirring well, then add the cream. Bring to the boil then reduce the heat and simmer until reduced by half. Remove from the heat and allow to cool. Strain the cream sauce through a fine sieve, discarding the aromatics. Refrigerate in a sealed container until required. Heat a non-stick frying pan over medium-high heat, then sauté the bacon lardons until crisp and well coloured. Remove from the heat and set aside. Use a Japanese turning slicer to make potato ‘spaghetti’. Immediately plunge the potato into chilled water to prevent it from browning. Bring a large pot of salted water to the boil and blanch the potato for exactly one minute then refresh in iced water. Drain as soon as the potato has chilled, then set aside. Reheat the cream sauce gently over low heat. Add the potato and bring to a gentle simmer to heat through - this

3 medium zucchini 3 tbs sunflower seeds 1 tbs extra virgin olive oil A few treviso leaves, finely shredded ½ small red onion, peeled and finely sliced 1 tbs currants ¼ cup chervil sprigs, picked and washed 1 tbs chopped Italian parsley, picked and washed 50g Pecorino Romano, finely shaved on mandolin 30ml lemon juice ½ clove garlic, very finely chopped 90ml good quality extra virgin olive oil Use a mandolin or vegetable peeler to shave zucchini lengthways into ribbons. Pan fry sunflower seeds along with the 1 tbs extra virgin olive oil until crisp and toasted, season lightly with salt and drain on kitchen paper. Place zucchini in a large bowl with prepared treviso, red onion, currants, chervil, parsley, sunflower seeds and pecorino. Whisk together lemon juice, garlic and extra virgin olive oil, add to salad and toss to combine. Divide amongst serving bowls.

Hazelnut Ice Cream Sandwich, Salted Caramel + Raspberry Sorbet Serves 6 as dessert 6 serves hazelnut semifreddo, prepared 6 serves homemade Oreos, prepared 6 serves sablé pastry, prepared 60g cocoa nib coulis, prepared 120g peanut butter mousse, prepared 120g salted caramel ganache, room temperature, prepared 600ml raspberry sorbet, prepared Follow method for all sub-recipes. To assemble, spoon a little cocoa nib coulis onto on side of sablé pastries. Using a plain nozzle, pipe peanut butter mousse onto underside of Oreo cookies. Smear some salted caramel ganache slightly off centre across starter plates. Place sablé pastries, cocoa nib side up in centre of plate. Add a turned-out ice cream sandwich onto sablé pastry, top with Oreo cookie, pressing the peanut butter mousse into the semifreddo. Top with a quenelle or scoop of raspberry sorbet.

SATURDAY MAY 16

Hazelnut Semifreddo

Pour the mixture into a Thermomix and blend until completely smooth. Run the machine for 3-5 minutes.

Yield makes 8-10 x 8cm rounds 2 eggs 1 yolk ½ tsp vanilla essence 125g sugar 250ml cream 100g nut praline In an electric mixer whisk eggs, yolk, sugar and vanilla together until thick and pale. Meanwhile whisk cream until medium peaks are formed. Fold through whipped cream, then prepared praline. Lightly spray 8-10 8cm round tart pans or rings. Spoon mixture into prepared tins and freeze overnight or until set. Once completely set and just prior to serving, run a small spatula under hot water, then run spatula around rim of semifreddo and gently turn out.

Homemade Oreos Yield: 10 biscuits 56g butter ¼ tsp salt 40g sugar 60g plain flour 20g cocoa ¼ tsp baking powder

When you have a hole in the centre of the mixture and can see the bottom of the bowl, the coulis is the correct consistency. Add additional simple syrup if required. Pass the coulis through a medium grade chinois, then add coco syrup to brighten up and flavour the coulis.

Peanut Butter Mousse Yields 180g 65g soft peanut butter 35g egg whites 10g caster sugar 65ml thickened cream, whipped Whisk egg whites in a clean stainless steel bowl adding sugar slowly until egg whites form medium peaks, gradually add to peanut butter and fold through until aerated and light. Whisk the cream until stiff then fold through egg white and peanut mixture till well combined. Store in an airtight container in the fridge.

Salted Caramel Ganache

Beat butter until smooth and creamy. Add salt and beat for 20 seconds. Add sugar and beat for 2 minutes. Sift in flour, cocoa and baking powder and beat until just forming a dough (be careful not to overwork). Remove from bowl and bring together with clean hands. Divide pastry into 200g balls and wrap in cling film. Refrigerate until dough has firmed up slightly then roll out until 3mm thick. Cut out with 9cm fluted pastry cutter desired cutter and bake at 160°C for 8-10 minutes.

Sablé Pastry Makes 500g of dough (enough plus a little extra) 200g unsalted butter 75g icing sugar 250g plain flour A few drops vanilla essence

50g sugar 7g glucose 115g cream 4g salt flakes 160g white chocolate 12g soft butter Place sugar, glucose and about 100ml of water into a saucepan. Bring to the boil and cook until the sugar mixture turns into an amber caramel. Stop caramel by adding all the cream and whisk briskly. Pour this mixture directly into a large bowl on top of the white chocolate. Let sit for a minute then whisk until chocolate is melted and mixtures are smooth and combined. Finally whisk in butter and add salt to taste.

Raspberry Sorbet Yields 1L

In the bowl of the benchtop mixer cream butter and sugar using the paddle attachment in a bowl, add vanilla, then add half the flour and pulse to combine. Add in remaining flour and pulse to just combine. Remove from bowl and work by hand. Wrap tightly in cling wrap and rest for 1 hour in fridge.

175g caster sugar 175ml water 500g raspberry purée Combine sugar and water in small saucepan and bring to boil, stirring to dissolve sugar. Remove from heat and chill completely. Mix chilled sugar syrup together with raspberry purée and churn according to manufacturer’s instructions.

Roll out Sablé Pastry between 2 sheets of lightly floured baking paper to 3mm thickness. Refrigerate rolled pastry for 5 minutes to firm up slightly. Cut with a 9cm fluted pastry cutter. Preheat oven to 160°C. Bake for 8-10 minutes until light golden and cooked through.

Cocoa Nib Coulis Yields 550g 700g simple syrup 200g cocoa nibs 200g cocoa syrup Combine simple syrup and cocoa nibs in a heavy-based, non-reactive pot. Bring to gentle boil and cook for 5-7 minutes, until the syrup is cloudy and slightly thickened.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

¼ cup pomegranate molasses 2 tsp sea salt ½ tsp black pepper

Lamb Jus 10L lamb stock 750ml red wine 375ml port 2 carrots ½ bunch celery 3 brown onions 1 knob garlic 1 knob ginger

Labneh 1kg natural Greek yoghurt

THE McCONNELL BROTHERS Andrew, Matt & Sean McConnell 10.45am – 11.30am

ANDREW McCONNELL

Tomato salad Serves 4 600g assorted heirloom tomatoes 1 tube silken tofu, sliced into 8 rounds 6 shiso leaves, finely sliced 2 tbs red onion, finely shaved on a mandolin Pinch of salt

Yuzu Kosho Dressing 2 tbs rice wine vinegar 2 tbs gluten free soy sauce 1 tbs ginger vinegar 2 tbs grapeseed oil ½ tsp yuzu Kosho (Japanese green chilli and citrus paste) 4 tbs fried shallot Shiso leaf shoots Depending on the size of your tomatoes, peel any thick skin varieties, slice some into wedges, quarters and leave some whole. Add the tomatoes to a bowl with the shiso leaves and red onion and season lightly with salt. Whisk all ingredients of the dressing to combine and toss through salad. Taste for seasoning. Arrange the tofu on the bottom of a bowl and spoon the dressed tomatoes on top. To finish, sprinkle the fried shallots and baby shiso shoots over the salad.

SEAN McCONNELL

Monster’s Lamb Shoulder Lamb Shoulder 1 lamb shoulder 3 tbs cumin seeds 3 tbs coriander seeds 1 tbs fennel seeds 1 cinnamon quill 4 cloves garlic 25g ginger Zest and juice of 2 lemons ½ cup olive oil

Crisp Brik Pastry 1 packet Tunisian brik pastry 100ml clarified butter Crisp vine leaves 1 packet vine leaves in brine Olive oil

To Serve 2 tbs pomegranate molasses 2 tbs fresh pomegranate seeds 2 tbs pistachio kernels, toasted and crushed To prepare the lamb shoulder, toast the spices separately in a pan over a low heat until dry and fragrant, while hot place in a food processor and grind on high for 30 seconds until a smooth powder forms. Microplane the zest, garlic and ginger into the spice mix, then add the olive oil, pomegranate molasses and lemon juice. Score the fat side of the lamb shoulder, opening the flesh to receive the spice, season with sea salt and freshly ground black pepper and massage the spice mixture into the meat for a few minutes and marinate for 12 hours. Preheat oven to 100°C.

SATURDAY MAY 16

Place the marinated lamb in a baking tray, cover with greaseproof paper, then foil and bake for 7 hours. Remove from the oven and let it rest in its own liquid for approximately 30 minutes. Take the lamb out of the tray and strain off the liquid retaining the pan juices for further use. Pull the meat off the bone, keeping the meat in large pieces wherever possible and removing any large pieces of fat, refrigerate. To make the lamb jus, roughly dice the vegetables and place in a large pot with a little vegetable oil and cook over a medium heat until tender and lightly coloured. Add the red wine and port and reduce until the liquid is almost gone then add the reserved pan juices and simmer for 30 minutes. Finally add the lamb stock and simmer over medium heat until ¼ of the liquid is left (approximately 5-6 hours). Strain through a fine mesh conical sieve and refrigerate. Preheat oven to 180°C. To make the crisp brik pastry, place one layer of brik pastry on a flat baking tray and brush it with clarified butter, place another piece of brik on top and repeat three times, finishing the last layer with clarified butter. Place another flat tray over the top and bake for 10 minutes or until golden brown. Remove from oven and set aside. Preheat oven to 140°C. For the vine leaves, remove the vine leaves from their brine and soak in cold water for 5 minutes to remove excess salt. Lay out flat onto absorbent paper placing another layer of paper over the top and press down firmly to remove excess water. Then remove the top layer of paper and brush the vine leaves with olive oil, repeat for the other side. Place onto a flat baking tray then place another tray over the top, bake for 10 minutes or until the leaves are dry and crisp. To serve place the lamb meat in a medium sized pot with the lamb jus, 2 tbs pomegranate molasses and a pinch of sea salt. Bring the liquid to a rapid boil and place in a hot oven for 5 minutes until the liquid reduces slightly and the lamb begins to caramelise. Place two dollops of labneh into a bowl, then place the lamb meat in the centre of the two pieces of labneh, pour the sauce over the top of the lamb, sprinkle with pomegranate seeds and pistachio. Finally break the brik pastry over the top and scatter with vine leaves. To make the labneh, line a bowl shaped colander with two layers of cheese cloth making a large cross with the cloth, pour the yoghurt into the centre of the top layer of cheese cloth. Pull both ends of the cloth up and over the yoghurt and repeat with the other layer. Tie the ends of the cloth to a small wooden spoon or dowel and twist. Hang over a large bowl in the refrigerator overnight. In the morning discard the liquid in the bowl and reserve the labneh. To serve, place the lamb in a medium sized pot and heat it dry over a high heat until it starts to sizzle, then add the lamb jus, 2 tbs pomegranate molasses and a pinch of salt. Bring the liquid to a rapid boil and place in a hot over for 5 minutes until the liquid is slightly thickened and the lamb has caramelised on the edges.

MATT McCONNELL

Tuna Lomo + Almonds Tuna Lomo 200g tuna loin 2 tbs paprika 2 tbs salt flakes 1 tsp black pepper 2 tsp sugar 1 tsp all spice

Almond Sauce ½ cup flaked almonds, toasted 1 cup cream Shallots, sliced 1 garlic clove, sliced 3 tbs olive oil Salt and pepper

To Serve ¼ cup raw almonds Snow pea shoots/wild leaves Lemon oil Salt and pepper For the tuna lomo, mix the dry ingredients together and rub into the tuna loin. Wrap the tuna in cling film and put in the fridge for about 30 minutes. Remove the fish from the cling film and lightly pat dry with absorbent paper being careful not to remove too much of the cure. Wrap in cling film again and set aside in the fridge until ready for serving. For the almond cream, place the flaked almonds, cream, garlic, shallots, olive oil, salt and pepper in a pot and bring quickly to the boil. Remove from heat and allow to cool before pureeing to a smooth sauce. Refrigerate. Roast the raw almonds in a little oil and salt in a hot oven until toasted. Cool and then chop by hand or in a mortar and pestle. To serve, arrange some sauce on a serving platter, slice fine slices of tuna and place on top. Garnish with the leaves, chopped nuts, a little extra salt and pepper and some olive oil.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

MORGAN McGLONE 11.45am – 12.15pm

Chargrilled Chicken Maryland with Pickled Cauliflower and Green Tomato Chow-Chow 1 corn fed chicken Maryland 1L 10% salt brine 1 tsp grape seed oil Salt and white pepper

Chow Chow ½ Spanish onion, brunoise 1 cup pickled green tomato and pickled cauliflower, finely diced ½ tsp white sugar 1 tsp apple cider vinegar 1 tsp fresh and Vietnamese mint, finely chopped 1 tbs grape seed oil

From the Paddock DAN HONG 11.45am – 12.15pm

Brine chicken for 3 hours and sous vide at 61°C for 3 hours. Grill chicken until the juices run clear and the meat falls away easily from the bone. For the chow-chow combine all ingredients and allow to marinate for 2 hours before serving. Check seasoning. Serve with chow-chow placed on top, garnish with chiffonnade parsley.

Vietnamese Steak Tartare Mark Sherwood

Serves 4 400g piece of grain-fed beef tenderloin 1 stalk of lemongrass (white part only), very finely sliced 1 bunch of chives, finely chopped 3 leaves Sawtooth coriander, roughly chopped Approx 25 leaves coriander, roughly chopped Approx 15 leaves Round-leaf mint, roughly chopped Approx 15 leaves Vietnamese mint, roughly chopped 4 free range egg yolks 4 tbs crispy deep fried shallots Prawn crackers to serve

Dressing 175ml fish sauce 40g caster sugar 40ml lime juice 55ml white vinegar 15ml chilli oil 50ml grapeseed oil 1 tbs ot tuong (Vietnamese pickled and minced chilli) For dressing, whisk all ingredients together in a bowl until sugar is dissolved. For beef, remove all visible sinew, then with a sharp knife, cut into very small pieces (approximately 4mm). In a bowl, combine chopped beef, lemon grass, herbs, chives and 8 tbs of the dressing. Using a spoon, combine everything with hands until ingredients are very well incorporated. Divide the mixture onto 4 plates. Place an egg yolk on top of each and sprinkle with 1 tablespoon of fried shallots. Serve immediately with deep fried prawn crackers.

From the Dairy JOSUE LOPEZ 12.30pm – 1pm

Wattle Seed Custard, Daintree Chocolate Paint, Daintree Vanilla Curd Serves 6

Wattle Seed Custard 400g pure cream 270g full cream milk 65g caster sugar 10g wattle seed, ground 3 gelatine sheets (titanium), soaked in chilled water for 25 minutes

SATURDAY MAY 16

Daintree Vanilla Curd 1 Daintree vanilla bean, seeds scraped 350g full cream milk 35g caster sugar 4g agar agar powder

Daintree Chocolate Paint 240g Daintree Estate chocolate (70%) 255g Cocoa butter, cut into small pieces Note: To attempt this recipe you will need a spraypainting gun. They are available from most hardware stores. The curd and paint recipes are difficult to produce in small quantities. To make the wattle custard, bring to boil the cream, milk, caster sugar and wattle seed. Remove from heat and add the gelatine leaves. Allow to cool to room temperate before placing into a concaved serving dish. Allow 120ml for each serve. Place into fridge on a flat surface. Allow 3 hours to set. For the vanilla curd, combine milk, sugar, vanilla seeds and agar in a small saucepan on a medium heat. Whisking continuously, bring to boil. Transfer liquid into a small plastic container. Place in fridge and allow 3 hours to set. Once set, remove from container and dice into small squares. Liquidise cubes in a blender until you have a smooth puree. Put contents into a small squeeze bottle and set aside. Make the chocolate paint by melting the chocolate on a double boiler and then setting it aside. In another bowl melt the cocoa butter; combine both the chocolate and the cocoa butter with a spatula until emulsified. Place into the spray gun paint pot and allow to cool. To plate the dish, remove from fridge the wattle custard, spray the chocolate paint across the plate until covered with a generous layer. Make small dots using the vanilla curd across the plate.

GEORGE FRANCISCO 12.30pm â&#x20AC;&#x201C; 1pm

Spanner Crab Pasta with Garlic, Lemon and Parmigiano-Reggiano

As the pasta starts to heat through add a small handful of the grated cheese. Toss a few more times. Divide the pasta into six bowls and top with the remainder of the cheese. Garnish with the chopped flat leaf parsley.

From the Earth BEN WILLIAMSON 1.15pm - 1.45pm

Fried Cauliflower, Tahini, Ras el Hanout, Smoked Almonds and Pomegranate 1 small head cauliflower, separated into florets Oil for deep frying 80ml garlic oil 150g tahini sauce (an emulsion of tahini, garlic, lemon juice and olive oil. Tahini love by Liban Gourmet is very good and available at providores) 1 tbs Ras el hanout 50g smoked almonds (we hot smoke/roast blanched almonds with hickory, store bought would be fine) Seeds of half a pomegranate 1 lemon Garlic oil can be made by splitting two heads of garlic per 200ml veg oil and simmering very gently for about an hour. Allow to cool then strain. The confit garlic can be kept for another use. The oil keeps (refrigerated) for months. Blanch the cauliflower in salted water at a rolling boil until just tender (about 3 minutes). Then refresh in iced water (this can be done up to a day ahead of time).

Serves 6 entrĂŠe size portions 350g dried spaghettini or angel hair pasta 300g fresh Spanner crab meat 60g Parmigiano-Reggiano, finely grated 60g garlic, chopped 3g flat leaf parsley, chopped 3g lemon zest 120g butter Sea salt to taste Fill a large pot with water and bring to a boil. Add the dried pasta and cook to al dente. Remove the pasta and rinse in cold water to stop the cooking. Reserve 100ml of the pasta water. In a large sautĂŠ pan add the butter, lemon zest, garlic and crab meat. Cook this over medium heat until the garlic starts to sizzle. Add the pasta to the pan, toss a few times. Add the pasta water and a little sea salt to taste.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

Heat the frying oil to 180°C. Heat the garlic oil in a saucepan and sauté the smoked almonds lightly to infuse then allow to cool slightly. Fry the cauliflower in batches until golden brown and drain well. Mix the ras el hanout and tahini sauce into the garlic oil and smoked almonds then toss with the fried cauliflower. Adjust the seasoning with salt or lemon juice then serve topped generously with pomegranate seeds.

PETER CONISTIS 1.15pm - 1.45pm

Cumin Roast Beetroot Salad, Salt Cod, Goat’s Fetta Skordalia, Candied Black Walnuts, Amaranth Serves 4-6 people

Marinated Salt Cod 400g salt cod (bacaliaro) 1 tsp sumac 1 tsp Greek thyme honey Zest and juice of 1 lemon 50ml extra virgin olive oil Brush excess salt off salt cod. Place in water bath for 2436 hours, changing water every 6 hours. Pat dry. Remove any pin bones. Slice thinly. Combine sumac, honey, lemon juice, zest and olive oil. Pour over salt cod and refrigerate until needed.

Cumin Roast Beetroot 4 whole beetroots 100ml extra virgin olive oil 2 tsp roast cumin salt Zest and juice of 1 orange 2 tbs Greek thyme honey 1 tsp fresh thyme leaves 30ml sherry vinegar ½ tsp coarse ground black pepper Place 2 tsp whole cumin seeds and 2 tbs sea salt flakes in fry pan. Toast over medium low flame for 5-6 minutes until fragrant. Cool then grind to a fine powder. Place 2 tsp cumin salt into a bowl with remaining ingredients. Place beetroot into tight fitting baking dish. Pour over marinade, cover and bake at 180°C for 40 minutes. Allow to cool, peel and cut each beetroot into wedges. Dress with some of the roast cumin vinaigrette.

Roast Cumin Vinaigrette 175ml extra virgin olive oil 125ml grape seed oil 1 tbs eschallots, finely diced 60ml sherry vinegar 25ml water 1 tsp Greek thyme honey 1 tsp roast cumin seeds Salt and pepper to taste Whisk together ingredients and set aside for at least 30 minutes to allow flavours to develop.

Goats Fetta Skordalia 125g goat/sheep milk fetta 100g goats curd 60g Greek yoghurt 1 garlic clove, finely grated Zest of 1 lemon 30ml extra virgin olive oil Whip fetta, curd and yoghurt until smooth. Fold in garlic, zest and olive oil. If too thick add a little more olive oil. Refrigerate for at least 2 hours. 3 tbs candied black walnut 2 tbs walnuts, lightly roasted and skin removed 100g baby amaranth leaves ½ bunch dill, chervil and mint leaves Line a large platter with marinated salt cod. Top with beetroot wedges. Pop small amounts of goat’s fetta skordalia between beetroot then scatter over candied walnuts and roast walnuts. Toss amaranth leaves and herbs with roast cumin vinaigrette and scatter over salad. Serve with lots of grilled pitta bread.

SATURDAY MAY 16

From the Dairy RYAN SQUIRES 2pm – 2.30pm

Guernsey Curd, Dried Fruits, Burnt Zante Currants, Pumpkin Seed Oil, Tarragon and Native Mountain Pepper 2ml rennet 400ml fresh Guernsey full cream milk 2 punnets blueberries 100g Zante currants 10g mountain pepper berries 50g white sugar 50ml water 100g freeze dried blueberries 20ml pumpkin seed oil 20 small young tarragon leaves

CAMERON MATTHEWS 2pm – 2.30pm

On high heat roast Zante currants until puffed and slightly burnt. When cool they should be crisp. Dry, on 35°C, 2 punnets of blue berries for 10 hours. Dry mountain pepper berries. Crush berries in mortar, add to water and sugar and bring to simmer for 5 minutes. Remove from heat and cool. Pick and wash tarragon leaves. Bring milk up to 38°C, stir well and add rennet. Set aside and do not disturb. Once set, place in fridge and completely cool. In a bowl place tbs of curd and tbs of all berries and fruits. Drizzle with pumpkin seed oil and Mountain pepper. Place 5 small young tarragon leaves. Consume immediately.

Moreton Bay Bugs, Macadamia Cream, Rose Petals, Local Shiitake Mushrooms and Roasted Rice Koji Serves 6

Macadamia Cream 200g macadamias, lightly roasted 100ml macadamia oil Place into a tall jug and blend with a hand blender until smooth. Pass through a fine sieve and reserve.

Shiitake Skins and Powder 2 punnets shiitake mushrooms Peel the shiitakes and finely slice the flesh. Place both the skins and the flesh into a dehydrator set at 80°C and dry for 12 hours until crisp. Blend the dried flesh in a spice grinder until fine. Reserve the skins in dehydrator for plating.

Shiitake Coated Bugs 3 bug tails 50g shiitake powder 20g porcini mushroom powder 10g sea salt 20g tapioca flour 2 egg whites Blend the powdered mushrooms, tapioca flour and sea salt until well combined. Reserve. Whisk the whites until just foamy. Cut the bug tails in half then each half into three. Dip into the egg mixture then roll in the mushroom powder and pan fry in hot oil until golden. Reserve warm.

To Serve 2 king brown mushrooms, finely sliced 1 cup organic rose petals ¼ cup macadamias, lightly toasted Koji soy, or other high quality soy Place the three bug pieces per serve in middle of plate and dot some of the macadamia cream around. Brush the slices of king brown with the koji soy and place along with the rose petals and dried shiitake skins over the bugs and macadamia cream, shave over the macadamias and drizzle with macadamia nut oil.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

From the Paddock SHANE WATSON 2.45pm – 3.15pm

Beef Bits and Pieces, Paddock Weeds Beef 500g Blackmore wagyu flank 500g beef tendon 200g veal sweetbreads 5L white beef stock

Brine 1L water 60g salt 30g sugar 5 sprigs thyme 4 cloves garlic, smashed 20 black peppercorns

Mirepoix 2 brown onions, peeled, chopped 4 celery stalks, chopped 3 carrots, peeled, chopped ½ bunch parsley stalks 4 bay leaves 4 sprigs thyme 20 black peppercorns 40g sea salt

Sauce 100ml beef jus 100g shallots, finely diced 100g cornichons, finely diced 20g seeded mustard

Basics 30ml olive oil 50g unsalted butter ½ lemon Sea salt Black pepper

Garnish 2 cups paddock weeds: dandelion, fat hen, land cress, wild rocket, purslane, soursop/oxalis, nasturtium etc. 30ml extra virgin olive oil 10ml sherry vinegar

Place the reserved tendon liquor in a pan and reduce by two thirds. Add the beef jus, shallot, cornichon and mustard and stir to combine. Simmer gently for 2 minutes to bring together and taste, adjust seasoning as required. Add the tendon to the sauce, remove from heat and allow to heat through. Trim the flank and cut into 100g portions. Season with sea salt and fresh cracked black pepper, then grill over charcoal to the desired ‘doneness’. Rest. Add the olive oil to a sauté pan and place over high heat. Season the sweetbreads lightly with salt and pepper and sear in the pan till golden brown. Add butter and allow it to become brown and nutty. Add a squeeze of lemon juice and remove the sweetbread and rest. Pick, trim and wash your weeds. Combine in a bowl with extra virgin olive oil and sherry vinegar and season with salt and pepper. Flash your flank over the charcoal briefly to reheat and crave across the grain. Place on a plate, cut side up, place the sweetbread alongside the flank, and surround with tendon pieces, scattering sauce over the flank and sweetbreads as you go. Scatter the weeds in a visually pleasing fashion. Eat.

MARK JENSEN

Start by making the brine. Combine all ingredients in a pot and bring to the boil to dissolve the sugar and salt. Remove from heat and chill. Once completely cold at or below 4°C, place the tendon in and submerge. Leave to cure for one hour. Remove and discard brine.

2.45pm – 3.15pm

To cook the tendon, place half the beef stock and half the mirepoix in a pot and add the tendon. Bring to the simmer and reduce heat to low. Simmer for 4 to 5 hours until the tendon is soft and gelatinous. Remove and chill. Discard mirepoix, reserving 200ml of liquor to add to the sauce.

200g squid tubes 2L (8 cups) vegetable oil, for frying 1 egg white 200g (1 cup) potato starch 1 spring onion (scallion), finely sliced 1 birds eye chilli, finely sliced ½ garlic clove, crushed ½ tsp salt and pepper seasoning mix 2 tbs salt, pepper and lemon dipping sauce

For the sweetbreads, place the remaining beef stock and mirepoix ingredients in a pot and bring to a simmer. Add the sweetbreads and cook for 12 minutes. Remove and chill. Discard liquor and mirepoix. When cold, gently trim the sweetbreads of any sinuous skin.

Muc Rang Muoi Red Lantern’s famous Chilli Salted Squid Serves 2

Lay the cleaned squid out on a cutting board, insert your knife into the top edge of the body and run your knife

SATURDAY MAY 16

down to the bottom of the squid. Fold the tube open as you would a book. Working from the top right of the squid to the bottom left, make diagonal slices in the flesh, making sure not to penetrate through. Then work from the top left to the bottom right of the squid so you now have a crisscross pattern. Cut the squid in half from top to bottom, turn it horizontally and slice through to make 5mm wide pieces, and then place them in a bowl. In a wok over high heat, heat the oil to 180°C, or until a cube of bread dropped in the oil browns in 15 seconds. Meanwhile, whisk the egg white and pour half of it into the bowl with the squid. Work the egg white into the squid with your fingers, then start adding the potato starch, a little at a time. Keep adding the potato starch to the squid until the squid is well covered and feels quite dry. Shake off any excess flour then start adding the squid to the oil, a few pieces at a time, but in quick succession to maintain the heat of the oil. Lift out the starch that floats free of the squid with a metal strainer and discard. Cook for 3-5 minutes, or until the batter on the squid feels quite firm when tapped with a wooden spoon. Carefully pour the squid into a colander to drain the oil. Drain all but 2 tsp of oil from the wok, then return it to the heat. Add the spring onion, chilli and garlic, toss to combine then add the squid. Continue to toss while shaking over the seasoning mix. Remove and serve with salt, pepper and lemon dipping sauce to dip.

Muoi Thien Huong

3.30pm – 4pm

Gruyere Soufflé, Watercress & Hazelnuts Serves 4

White Sauce

(salt and pepper seasoning mix)

250ml milk 40g butter 30g plain flour 1 small garlic clove

Makes 2 tbs 1 tbs salt 1 tsp sugar 1 tsp fine white pepper 1 tsp ground ginger ½ tsp five-spice

Soufflé

Put all of the ingredients in a bowl and mix together well.

Muoi Tieu Chanh

From the Dairy ANDRE DE LAINE

30g gruyere, grated 30g parmesan, grated 3 eggs, separated Salt to taste

(salt, pepper and lemon dipping sauce)

Pre-heat fan forced oven to 150C°.

Makes 2 tbs 2 tablespoons lemon juice ½ teaspoon salt 1 teaspoon fine white pepper

In a pot, melt butter with garlic clove then add flour. Stir over gentle heat for 30 seconds. Whisk in cold milk vigorously and cook for 1 minute until a smooth paste has formed. Discard garlic.

Combine all the ingredients and mix well.

Remove white sauce from heat and stir in cheese until well combined. Then add yolks, one at a time. Transfer mixture to a cool bowl. Whip whites to ribbon stage and gently fold through the mixture. Divide mixture into four well-greased ramekins or cups. Place moulds in a shallow water bath and bake for 15 minutes. Allow soufflé to cool completely before removing from moulds (shake loose). Refrigerate until required. TO SERVE Place de-moulded soufflés on a lined tray and bake in a hot oven for about 5 minutes. Garnish with roasted hazelnuts, watercress and sliced eschallots, dressed with lemon juice and olive oil.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

TOM WALTON 3.30pm – 4pm

AUDITORIUM THREE

15 minute San Francisco Fish Stew (Cioppino) 2 tbs olive oil 1 small onion 1 fennel bulb 1 tsp dried chilli flakes 1 tbs fennel seeds 2 large garlic cloves ½ cup dry white wine 1 cup chicken stock 300ml organic tomato passata 2 sprigs thyme 1 bay leaf Salt 2 dozen Diamond Shell Cloudy Bay clams 2 dozen Kinkawooka mussels 300g snapper fillet 8 raw skull island tiger prawns 2 tablespoons flat-leaf parsley & dill, roughly chopped Sourdough & lemon for serving Slice the garlic, fennel and roughly chop the garlic. In a large pot, heat the olive oil. Add the onion, fennel, garlic, chilli and fennel seed. Cook over high heat, stirring, until softened, about 2 minutes. Add the wine and boil until reduced by half, about 2 minutes. Add the stock, tomatoes, thyme, bay leaf and season with salt. Bring to a boil over high heat and cook until slightly reduced, about 5 minutes. Meanwhile, skin and cut the snapper into large chunks and peel the prawns, leaving the tail intact. Add the clams and mussels, cover and cook just until most of them open, about 2 minutes. Add the snapper and prawns, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the parsley and dill and spoon the broth over the seafood. Serve with sourdough toast and lemon.

Fast TOM ROBINSON & JAMES BRINKLOW 10am – 10.30am

Chicken with Onions in a Spiced Broth Broth 1 carrot 1 brown onion 1 bunch spring onions 1 bunch thyme 2 cinnamon sticks 2 star anise seeds 5cm knob of ginger Large spoon of miso paste 2L chicken stock 4 kipfler potatoes Place the chicken stock, thyme, cinnamon, star anise into a pot and bring to the boil. Once boiling, turn down to a simmer. Dice the onion, carrot and potato into 1cm cubes and add to the stock. Grate the ginger and add to the stock also. Cook for 10 minutes until potato is almost tender. Take off the heat and stir in the miso paste and set aside.

Chicken 1 whole chicken Oil for frying 2 garlic cloves 1 large spoon of butter Break the chicken into wings, legs, breast and chop these into 5cm pieces. You can substitute for chicken Maryland cuts if you’re not confident in breaking down a whole chicken. Season the chicken well. Heat a pan and sear the chicken skin side until it is golden (about 5 minutes), turn over and add the butter and garlic let the chicken rest in the butter for 5 minutes.

To Assemble Spring onions Broth Caramelised chicken

SATURDAY MAY 16

Place the broth back on the stove and bring to the simmer, add the chicken pieces skin-side up and arrange the spring onions in the broth as well. Cook slowly until the chicken and spring onions are cooked through and tender (approximately 10 minutes), serve the broth in a shallow bowl and feel free to garnish with chilli and coriander.

Cauliflower and Larb Gai Cauliflower, Pomegranate, Mint and Goats Curd Salad

smooth. Add the Nutella and chocolate and process until well combined. Add the eggs and process until well combined. Spoon the cream cheese mixture among the prepared pans. Place the pans on a baking tray. Bake for 30 minutes or until just set in the centre. Turn oven off. Leave the cheesecakes in the oven, with the door slightly ajar, until cooled completely (this will prevent the cakes from cracking). Place in the fridge for 4 hours to chill.

1 cauliflower 1 pomegranate ¹/³ bunch of mint ¹/³ bunch of flat leaf parsley 50g pine nuts 1 tbs chardonnay vinegar 1 tbs extra virgin olive oil

Meanwhile, make the toffee pretzels. Line two baking trays with baking paper. Place the pretzels in six small clusters, slightly overlapping, on one prepared tray. Heat the sugar in a non-stick frying pan over medium heat, stirring occasionally, for 2-3 minutes or until golden. Drizzle half the toffee over the pretzel clusters and quickly sprinkle with salt. Pour the remaining toffee over the remaining prepared tray. Set aside for 15 minutes to set.

Remove the cauliflower florets, season with salt, cumin and roast at 180°C for 15 minutes. Meanwhile cut the pomegranate in half and remove the seeds, set aside. Pick the mint and parsley and then mix into room temperature cauliflower, dress with the vinegar and olive oil.

To make the ganache, place the chocolate and cream in a heatproof bowl. Microwave on High, stirring every minute, until melted and smooth.

Fast MICHELLE SOUTHAN

Remove cheesecakes from the pans. Spread the ganache over the top of each cheesecake. Set aside for 10 minutes to set slightly. Decorate the cheesecakes with the toffee pretzels shards. Crush remaining toffee and sprinkle over the top to decorate.

10.45am – 11.15am

Choc Hazelnut Cheesecakes with Salted Toffee Pretzels Makes 6 120g plain chocolate biscuits 75g pretzels 100g butter, melted 2 x 250g packets of cream cheese, room temperature 300g carton sour cream 100g (½ cup) caster sugar 150g (½ cup) Nutella 180g dark chocolate, melted, cooled 2 eggs

Toffee Pretzels 18 pretzels, broken 215g (1 cup) caster sugar ½ tsp sea salt flakes

Chocolate Ganache 180g dark chocolate, finely chopped 60ml (¼ cup) pouring cream Preheat oven to 160°C/140°C fan forced. Release the bases from six 10cm spring form pans and turn over. Place a sheet of baking paper over one base, allowing a 4cm overhang. Secure the base, paper side-up, back in the pan. Repeat with remaining pans. Place the biscuits and pretzels in a food processor and process until finely crushed. Add the butter and process until well combined. Divide among the pans. Use the back of a spoon to press the biscuit mixture firmly over the base of each pan. Place in the fridge for 20 minutes to chill. Meanwhile, place the cream cheese, sour cream and sugar in the clean food processor and process until

Fast STEVEN SNOW 11.30am – 12pm

Piri Piri Prawns Serves 4

Lemongrass Stock 375ml (13 fl oz/1½ cups) chicken stock 185ml (6 fl oz/¾ cup) dry white wine 2 lemongrass stems, lightly bruised 3 tsp plain (all-purpose) flour 3 tsp butter, melted and cooled

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Piri Piri Marinade 100ml (3½ fl oz) lemon juice, freshly squeezed 150ml (5 fl oz) Brookfarm macadamia nut oil ½ small red bird’s eye chilli, seeded and finely sliced 1 garlic clove, finely chopped 2 tsp Tabasco sauce ½ tsp cayenne pepper

Prawns 16 large raw king prawns (shrimp), peeled and deveined, tails left intact 3 tbs Brookfarm macadamia nut oil 1 garlic clove, finely chopped ½ tsp finely chopped chilli 1 tsp Tabasco sauce 2 baby bok choy, trimmed and blanched, to serve Steamed rice, to serve To make the lemongrass stock, combine the chicken stock, wine and lemongrass in a saucepan over high heat and bring to the boil. Reduce the heat and simmer gently for about 10 minutes. Remove the lemongrass, season with sea salt. In a separate bowl, combine the flour and melted butter. Whisk through the hot stock until the mixture thickens slightly. Remove from the heat and set aside. To make the piri piri marinade, combine the lemon juice, oil, chilli, garlic, Tabasco sauce and cayenne pepper in a bowl. Toss the prawns in the marinade and set aside for about 5 minutes.

the seeds. Store in the refrigerator. Pick all the husks off the chickpeas and place on baking paper in a low oven 100°C until crunchy (aprox. 2-3 hours). Remove from oven and crush lightly. Mix juices, tamari and oil in a large bowl and season to taste. Lay sliced scallops in the bottom of a bowl. Place on sliced avocado and season. Add cucumber and sliced herbs to lemon dressing. Scroll cucumber in your hand and lower onto scallops, finish with crushed chickpeas.

Heat the oil in a frying pan over medium heat, add the garlic and chilli and cook for 30 seconds, being careful not to brown the garlic. Add the prawns and Tabasco, season with sea salt and toss to combine. Add 250 ml (9 fl oz/1 cup) lemongrass stock to the pan and cook for a further 2 minutes, or until the prawns turn pink and start to curl. Divide the rice between four plates (in the restaurant we use a ramekin or similar mould to do this). Arrange the bok choy and prawns next to the rice and drizzle over any pan juices.

DAVID PUGH 11.30am – 12pm

Carpaccio of Scallops, Cucumber and Yuzu Dressing Serves 4

Wine KATRINA PIZZINI TONY PERCUOCO

12 Hervey Bay scallops, sliced horizontally 1 continental cucumber 1 tbs parsley, thinly sliced 1 tbs chives, thinly sliced ½ avocado, peeled, thinly sliced 50ml lemon juice 20ml yuzu juice 20ml organic tamari soy sauce 75ml olive oil 1 x 300g tin chickpeas, drained

12.15pm – 12.45pm

Peel cucumber and cut in 16cm lengths. Push through a mandolin with a julienne blade, stopping when you get to

The beauty of this dish is the use of all local produce, especially the fontina, the best one is of course produced in Valle D’Aosta.

Cotoletta, or as you know it, schnitzel, is one of my favourite dishes; not only would I eat it on any given day, but when I used to go on hikes it was not unusual for me to make a panino bread filled with cotoletta and rocket. It would go soggy overnight, soaking the bread with all the juices from the oil, salad and meat. One day I wanted to serve this in my restaurant, providing an experience that I have tasted throughout all of my life.

SATURDAY MAY 16

It is generally served in the autumn months, but I choose to serve it all year round.

Cotoletta alla Valdostana Serves 4 4 veal racks, the bone on, weighing approx 325g 4 pieces of fontina cheese, cut in rectangles, weighing approx 40g 4 slices of prosciutto crudo 4 fresh sage leaves Plain flour Eggs Parmesan Milk Parsley Breadcrumbs Ask your butcher to cut individual veal racks and clean them of all sinew, make an incision to create a pocket, fill with the fontina that has been wrapped in the prosciutto with the sage. Dredge the veal through the flour, egg wash and finally the breadcrumbs. In a heavy fry pan place vegetable oil and butter, searing the veal on one side. Once the colour is golden, turn and place in a pre-heated oven 220Â°C for 3 minutes, then turn and leave for a further 3 minutes. Place in a warm place to rest for at least 4 minutes. When ready to serve, place back into the oven for 2 minutes to heat up. Serve with a rocket salad dressed with fresh lemon and extra virgin olive oil but donâ&#x20AC;&#x2122;t forget to sprinkle some raw sea salt on the meat. Buon appetite!

2 cooked octopus tentacles cut into approx 6 pieces per tentacle 2 sprigs flat parsley, roughly chopped In a pan on low to medium heat, add the olive oil then the lemon, chilli, bay leaves, garlic and lemon thyme. Infuse for 5 minutes, then add the octopus and stir through the marinade until just warm, then add the parsley. Marinate at room temperature for 10 minutes or reserve in the fridge for use later.

Orange Dressing 500ml orange juice, freshly squeezed 2 large golden shallots, sliced thinly 1/2 vanilla bean 50ml chardonnay vinegar 100ml extra virgin olive oil In a pot on a medium heat, combine all the ingredients except the olive oil and reduce to 1/3 of the total liquid. Pass through a fine sieve, and then with a whisk add the olive oil and emulsify. Rectify seasoning with sea salt and pepper.

Pintxo Pintxo skewers 2 persimmons, cut into wedges Marinated octopus pieces, drained Â˝ cup micro salad herbs Build the pintxos (skewers) with the octopus and persimmons, and then place onto a serving platter or board. Drizzle the orange dressing over the pintxos and garnish with micro herbs or small salad leaves.

JAVIER CODINA

Pintxo de Pulpo con Kakis y Vinagreta de Naranja (Octopus Pintxo, Persimmon, Orange Vinaigrette) Serves 4

Octopus 2 bay leaves 1 tsp black peppercorns 2 sprigs thyme 1 wine cork 20ml white wine vinegar 2 tbs salt 2 large or 700g octopus tentacles To a large pot, add 3 litres of water with the bay leaves, peppercorns, thyme, vinegar, salt and wine cork then bring to the boil. Add the octopus tentacles and boil on a moderated heat for approximately 40 minutes. When cooked, removed from the water, strain and reserve in the fridge until cold.

Octopus Marinade 200ml extra virgin olive oil 1 lemon, sliced, skin on 1 red chilli, sliced with seeds 2 bay leaves 4 cloves garlic, skin on 2 sprigs lemon thyme

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

Fast ANDREW EVANS 1.45 – 2.15pm

Applewood-smoked Chicken Wings with a Bourbon Glaze and Buttermilk Ranch Dressing

Fast SALLY JENYNS 1pm – 1.30pm

Potted Smoked Ocean Trout 200g hot smoked ocean trout (you can substitute salmon) 70g butter, unsalted Finely grated rind from half a lemon Black pepper, freshly ground 2 tbs golden shallots, finely chopped 2 tbs baby capers, drained 2 tbs double cream Bread or crackers for serving Flake fish into large chunks and set aside. Melt butter on low heat while adding remaining ingredients and fish. Mix gently and occasionally while continuing to simmer for 5 minutes over low heat. Spoon into a serving ramekin and refrigerate for at least 6 hours. Remove from fridge 30 minutes before serving with crackers, toast, or crusty bread.

Smoked Ocean Trout and Fennel with Campari Dressing

1 cup Applewood chips Small disposable aluminium pan 1 lump charcoal Weber grill (or similar) 12 chicken wings, tips removed and split in two parts (24 pieces) ¼ cup BBQ seasoning rub (plus an extra ¼ cup) ¹/³ cup bourbon ¼ cup butter, unsalted 3 celery stalks, cut into thin 3-inch-long strips Ranch dressing for dipping (recipe follows) Build a charcoal fire on one side of your grill. Next to the charcoal, position an aluminium pan filled a third of the way with water. The grill should be divided by lit charcoal and your water pan. Let the charcoal catch and burn for 20 minutes or so then close the lid. We want a 275°C cooking temperature. Meanwhile toss the wings to coat with ¼ cup of the rub and lay on a grill grate over the water bath. Add apple chips to the coals, close the lid and drink a beer. You are now officially a BBQ pit master of the wings. Maintain 275°C temperature by adjusting valves of grill. More air equals hotter fire. Wait 45 minutes then lift lid and probe wings with thermometer. You want the temp to be at 175°C. Close lid and check every 15 minutes while maintaining temperature until wings are 175°C. In the meantime, reduce bourbon in a small pot by half, whisk in butter and set aside. When the wings are done, toss to coat in a bowl with bourbon butter then sprinkle remaining rub until well coated. Serve immediately with ranch dressing and celery sticks.

Serves 4 400g smoked ocean trout, skinned 2 fennel bulbs, trimmed and thinly sliced Fronds from fennel bulbs 2 oranges (use blood oranges if in season), peeled and segmented Micro herbs (optional)

Campari Dressing ½ cup dry white wine ½ cup Campari 2 golden shallots, finely diced 2 rosemary sprigs, leaves finely chopped ¼ cup fresh orange juice ¼ cup extra virgin olive oil Reduce wine, Campari, shallots and rosemary in a small saucepan until syrupy. There should be only a few tablespoons left. Whisk in orange juice and olive oil. Set aside. Arrange sliced fennel, fronds and orange segments onto plates or a serving platter. Break fish into chunks and add to fennel and orange. Generously spoon over dressing, scatter with micro herbs and serve immediately.

BBQ Rub ¹/³ cup brown sugar 1 tbs kosher salt 1 tbs paprika 1 tsp black pepper, ground ½ tsp cayenne pepper, ground ½ tsp celery salt ½ tsp cumin, ground ½ tsp garlic powder

SATURDAY MAY 16

Combine all spices in a food processor and pulse to combine. Sift through a medium strainer and store in an airtight container.

Ranch Dressing 1 garlic clove, minced ¼ tsp kosher salt 1 cup American style mayonnaise ½ cup sour cream ¼ cup Italian flat leaf parsley, minced 2 tbs fresh dill, minced 1 tbs fresh chives, minced 1 tsp Worcestershire Sauce ½ tsp ground black pepper ½ tsp white vinegar ¼ tsp paprika ¹/8 tsp cayenne pepper Dash of hot sauce like Tabasco ½ cup buttermilk Whisk to combine all ingredients and let flavours develop, preferably the night before.

Fast DOMINIQUE RIZZO 2.30pm – 3pm

Ricotta and Wild Endive Crispelle Cannelloni Serves 4 -6

Crispelle 1¾ cups spelt flour 2 eggs, beaten 2 egg yolks ¼ cup butter, melted 1¼ cups Barambah organic milk, approximately Good pinch salt Pinch nutmeg

Filling 700g firm fresh Olympus ricotta ¼ cup fresh parsley, chopped 1 cup pecorino cheese 400g Barambah Quark cheese 4 egg yolks 1 whole egg Salt Pepper 4 tbs butter, softened Nutmeg, freshly grated 200g bitter endive, boiled until soft, squeezed dry and sautéed slowly with cooked diced onions Extra butter for greasing and garnish Extra parmesan, grated Heirloom tomatoes and garden herbs for garnish Olive oil Lemon juice Preheat the oven to 200°C. For the crepes (crispelle), combine the flour with the salt, eggs, milk, nutmeg and melted butter, whisk for 20 minutes until the batter is smooth. Heat 1 tablespoon of

butter in a non-stick pan and fry off the crispelle, keep warm and covered while you finish the rest of the mixture. Trim the fritters to a rectangle shape and set aside. For the filling, in a large bowl using a fork, combine the ricotta with the parsley, egg yolks, whole egg, butter, nutmeg, quark and seasoning. Fold in the endive and spoon the filling onto a crepe and roll up. Cut the crepe into thirds and place it with the ricotta facing up into a well-buttered baking dish. Repeat this process until all the crispelle are filled. Garnish with a little more melted butter and sprinkled with parmesan. Bake in a preheated oven of 200°C for 20 minutes. Garnish with the tomatoes and herb salad.

MICHAEL JENKINS 2.30pm – 3pm

Poached NZ Ora King Salmon, Nori, Brown Rice, Soy and Ginger Dressing Serves 4 1kg NZ Ora King Salmon, skin and bloodline removed 2 sheets nori 250g brown rice, cooked 200ml light soy sauce 1 small knob ginger 1 long green chilli ¼ bunch coriander root

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Fast Annette Fear, Dan Jarrett, Graeme Twine ANNETTE FEAR

Steamed Sesame and Ginger King Prawns Serves 4, or 8 as part of a selection of dishes This simple and quick dish relies on the quality of the seafood. I recommend spending the extra money and buying Australian wild-caught prawns (shrimp) for the best result. It would be unthinkable in Asia to serve such expensive seafood without the head. Along with the legs, the head has lots of flavour. Ironically, a lot of Westerners find the head off-putting, and wouldn’t order the dish if the prawns weren’t peeled and heads removed.

2 lime leaves 1 stalk lemongrass 1 tbs palm sugar 2 tbs rice wine vinegar 1 star anise 1 eschallot 40ml sesame oil 1 tsp arrowroot, dissolved in a small amount of water 20ml truffle oil 1 tbs sesame seeds, toasted 1 daikon radish 1 punnet red shiso Lay the salmon on a cutting board, trim most of the belly off the salmon so you are left with a 4 inch-wide piece, and then cut it in half across the fillet. Trim a sheet of nori to fit on top of one piece and then place the other piece upside down and opposing on top (yinyang). Wrap the other piece of nori around the fish. Roll up in cling film as tightly as possible and then twist the ends to form a cylinder. Poach at 62°C for 10 minutes and then take off the heat. To make the dressing, sweat the eschallot, chilli, coriander root, ginger, lime leaf, lemongrass, star anise and ginger in the sesame oil for about 2 minutes. Add the palm sugar and stir until dissolved. Add the soy sauce and reduce the heat to low. Cook for a further 2 minutes, take off the heat and add the vinegar. To serve, heat the rice and place in the centre of your serving dish. Cut the salmon into 4 slices and peel off the cling film. Place on top of the rice. Add the truffle oil to the dressing; give a quick stir and strain, then spoon over the salmon. Garnish with some of the coriander leaves and the shiso and daikon.

12 large king prawns, peeled, de-veined but with tail and heads left on (optional) 2 tbs oyster sauce 2 tbs ginger, finely shredded 1 large green chilli, de-seeded and julienned 2 green spring onions, finely sliced, including some of the green part ½ tsp ground white pepper 2 tbs soy sauce 2 tbs Shaoxing wine 2 tbs peanut oil 1 tbs sesame oil ¼ cup coriander leaves Toss prawns with oyster sauce and place in a bamboo steamer basket lined with baking paper. Place basket over a wok of rapidly boiling water and steam, covered, for about 8-10 minutes or until just cooked. Transfer to a serving plate and cover with the ginger, chilli, spring onions and pepper. Combine the soy sauce and Shaoxing wine and sprinkle over the prawns. In a small saucepan, combine the peanut and sesame oils. Heat until almost smoking, then pour over the prawns. Garnish with the coriander leaves before serving.

SATURDAY MAY 16

DAN JARRETT

Poached Mooloolaba Prawn Salad with Asian Herbs, Lemongrass, Roasted Peanuts and a Sriracha and Coconut Dressing 3 prawns, poached and sliced (or use cooked prawns) 1 tbs red shallot, thinly sliced lengthways ½ cup of coriander leaves, loosely packed ½ cup mint leaves, loosely packed ½ cup Thai basil leaves, loosely packed 1 tbs garlic chives, cut into 2cm lengths 1 tsp lemongrass, finely sliced (shaved ringlets) 1 tsp Kaffir lime leaves, finely sliced 1 tbs of roasted crushed peanuts

Dressing 2 tbs coconut cream 1 tbs Sriracha (Thai chilli sauce) Juice of one lime 2 tbs fish sauce 2 tsp palm sugar or granulated sugar Mix all ingredients well until sugar is dissolved. In a bowl combine herbs, shallot, lemongrass and kaffir lime, then add the sliced prawn meat to the side of the herbs, spoon the dressing over the prawn meat and then gently combine the herbs (use just enough dressing to coat the salad). Serve in the middle of a plate building it to get some height, then sprinkle it with the roasted peanuts.

The team behind some of the Coast’s most iconic brands Call 07 5449 9972 or visit designcentral.net.au GRAPHICS | WEB | PRINT

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SUNDAY MAY 17

RYAN CLIFT, The Tippling Club, Singapore 10.45am - 11.15am

Onion Ring, Snow Crab, Chive Serves 8

Onion Ring STEP 1: ONION STOCK 750g white onion, sliced 100g butter 150g water 0.5g salt Saute onion in butter until golden, leave to cool, add the water and salt, vacuum and sous-vide cook at 90°C for 1 hour. Remove, strain and press to remove all liquid, keeping only the liquid, discard the onion. Reserve stock until required. STEP 2: PUFFED ONION KRUPUK 200g onion stock (from previous step) 120g tapioca starch 3.3g salt

MAIN STAGE JOSH EMMET 10am - 10.30am

Roast Chatham Island Blue Cod, Cloudy Bay Diamond Clams, Ginger and Swede 200g blue cod fillet, scaled 250g diamond clams 100ml white wine 1 tsp seaweed paste 100g butter 50ml olive oil 1 small swede, diced 1 sprig thyme Few leaves silverbeet Handful chives, finely chopped Thumb ginger 100g shitake mushrooms Karengo, rehydrated

Blend all 3 of the above ingredients together in a Thermomix for 3 minutes on full speed. Place the mixture into a vacuum bag and seal, cook at 93°C for 20 minutes. Once cooked, rest in the fridge at 4-5°C for a minimum of 12 hours. Remove after resting and place the mixture into the freezer and freeze to -24°C. Once frozen, grate the mixture to achieve thin strands resembling thinly sliced onion, then dehydrate the mixture at 55°C for no more than 4 hours; store the dried mixture in an airtight container until needed. STEP 3: ONION PUREE 500g white onion, sliced 50g olive oil 0.5g salt 50g water In a heavy-based pan cook down the onions in the oil and salt only until golden brown (Lyonnais); only use water if onions are sticking to the base of the pot. Once caramelised, blend to form a smooth puree and reserve until needed.

Remove the pin bones and then score the flesh of the cod. Place the diced swede in a small frying pan with the butter and some thin slices of ginger and thyme, slowly sweat down until soft and tender and then remove the ginger and thyme. Heat a small pan and add the olive oil and then the clams. Add the wine, then steam the clams with the lid on until just opening. Remove from the heat and drain reserving the liquid for the sauce. Pan fry the blue cod skin side down in a non-stick pan until crispy and golden. Heat the reserved clam cooking liquid back up and add the shitake, the swede and then silverbeet. Finish with a knob of butter, seaweed paste and chives. Lastly, add the clam after removing from the shell. Plate by placing the fish down first then the rest of the ingredients and the sauce nicely on top.

STEP 4: ONION METHOCEL GLUE 90g onion stock (from step 1) 8.2g Methocelulose A15 2.8g salt Blend all 3 ingredients together on high speed for 2 minutes. Place in a saucepan and bring to a heavy simmer for 35 seconds. Remove from heat and re-blend using a hand blender. Place in fridge and allow to rest for 8 hours. STEP 5: ONION RING MIX 100g onion puree (from step 3) 45g onion methocel glue mix (from step 4) Mix the two components together until well combined. Vacuum the mixture to remove any trapped air. Place the mix into a piping bag with a 1cm nozzle. Using a doughnut ladle submerged into liquid nitrogen, pipe the mixture in the shape of an onion ring and freeze in the nitro, remove and store in the freezer at -28°C until needed.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

STEP 6: THE ONION RING 50g dried onion Krupuk mix 2 whole beaten eggs 50g flour 8 frozen onion rings (from step 5) Flour, egg and crumb the onion rings, being careful that they stay frozen and in shape through this process, quickly put the crumbed rings back into the freezer until required When needed, deep-fry the rings from frozen at 180°C until golden brown, leave the onion rings to cool slightly for 4-5 minutes before serving.

Chive Oil 500g chives (blanched and refreshed) 200ml grape seed oil 1.5g salt Place all ingredients into a Thermomix. Set Thermomix to 80°C, timer to 8 minutes and turn to full speed. When cycle has finished immediately pour oil into a coffee filter and allow to drain through in a container placed in the fridge. Once drained, store in a metallic container with foil lid to stop the oxidization of the oil and its colour.

Chive Yogurt 800g Greek yoghurt 10g onion powder, spray dried 30g chive oil 6g salt Blend all ingredients together using a Thermomix for 1 minute on high speed. Remove and place in an ISI canister and charge with N2o cream bulb, using 1 bulb for 500ml canister and 2 bulbs for 1 litre.

Apple Acid Dressing: Step 1 5kg Granny Smith apples 1.5% fresh lemon juice 2.2% pectinex ultra sp Using a slow juicer, juice the apple with the skin and seeds intact. Immediately add the lemon juice and pectinex. Fill mixture into a laboratory-decanting funnel and allow to clarify in the fridge. Once clarified, filter out the clear juice and reserve.

Apple Acid Dressing: Step 2 2.5L clarified apple juice Place apple juice into a rotovap, set bath temp to 40°C, vacuum to full, RPM to 100. Distil the juice until there is only 150ml of liquid remaining. Remove from rotovap and chill.

Apple Acid Dressing: Step 3 75ml reduced apple juice (from step 2) 25ml cider vinegar 0.15g perfected xantham gum 30ml Chateau d’Estoublon olive oil 0.3g white pepper 0.4g salt Using a magnetic stirrer, create a vortex in a beaker with the juice and vinegar. Add the dry ingredients together in a small bowl and the sheer into the vortex. Blend for 20-

30 minutes, then slowly add the olive oil and blend for a further 10 minutes. Remove the magnet from the beaker and store the dressing until required.

Snow Crab and Apple Salad 120g crabmeat, cooked and picked 10g banana shallot, thinly sliced, pre soaked in ice water 1 Granny Smith apple 20g apple acid dressing When required, thinly julienne the apple and add the crab, shallot and acid dressing and mix well, adjust the seasoning if needed. Once dressed, the mixture must be served immediately. TO SERVE Divide the crab and apple mixture into 8 deep bowls. Pipe the chive yoghurt mousse over the top to just cover the mixture, and then drizzle a few drops of chive oil around the outside. Finish by placing an onion ring onto the top of the mousse and then finish with some fragrant flowers and herbs of the season.

DAVID THOMPSON, Nahm, Bangkok 11.30am - 12pm

Prin’s Noodles: Rice Noodles Stir-Fried with Pork, Prawns and Sriracha Prin’s Noodles BASE SAUCE ½ cup Sriracha sauce ¼ cup Lea & Perrins Worcestershire sauce Dash oyster sauce Dash fish sauce Dash dark soy sauce Dash Chinese wine 1 tsp palm sugar Pinch five-spice powder Pinch ground black pepper 1 tsp dark sesame oil NOODLES 100 g thick rice noodles 3-4 tbs base sauce

Paste, Pork and Prawns 1 coriander root Pinch sea salt ½ red chilli, mostly de-seeded 1 or 2 cloves garlic 4 to 5 slices pork jowl 3 to 4 medium small prawns, cleaned and peeled 3 tbs base sauce Pinch five-spice powder Handful spring onions, cut into 3 cm lengths

Stir-Fry 3 tbs perfumed oil Small handful young Chinese broccoli leaves 3 tbs base sauce 1 tsp dark soy 1 tsp fish sauce 2 tbs pork lard 1 chicken egg

SUNDAY MAY 17

Accompanying Sauce 3 tbs Sriracha sauce 1 tbs Lea & Perrins Worcestershire sauce Dash roasted sesame oil Sprinkle deep-fried garlic Handful chopped coriander

Heat up the flat grill until very hot. Finely chop the herbs together. Heat the butter with the chilli powder and flakes in a large saucepan so it starts to foam. In batches, dunk the prawns in the hot butter and then remove with a slotted spoon, shaking off excess butter. Place directly on the hot flat grill. Salt. Remove when curled and just cooked. Toss cooked prawns in a splash of lime juice with herbs, and serve with a slice of lime.

BASE SAUCE Combine all the ingredients. Whirl together in a blender.

BBQ CORN with Bacon Jam

NOODLES Marinate the noodles in the base sauce for a few hours.

Bacon Jam

Makes 20 portions

PASTE, PORK AND PRAWNS Make a quick paste with the chillies, garlic and salt. Mix it with the prawns and pork and the base sauce and spices then leave for a moment. Heat the wok and add lard and oil. Add the prepared paste, pork and prawns along with the spring onions. Stir-fry until the mix is golden and almost cooked. Moisten with more of the base sauce. Toss in the marinated noodles with the vegetable and fry until tender then season with the additional base sauce and then after a moment, the dark soy and fish sauce. Shuffle the noodles to one side of the wok and crack in the egg. Swirl the egg around the wok and let it cook somewhat. Fold the noodles over the egg and serve. Serve with the accompanying sauce.

Serves 8 500g rindless smoked bacon, cut into 2cm batons 1 tbs vegetable oil 4 cloves garlic, peeled and chopped 1 brown onion, peeled, quartered and finely sliced 6 sprigs thyme, leaves picked 1 chipotle in adobe hot sauce, mashed 125ml maple syrup ¼ cup (55g) brown sugar 80ml (¹/³ cup) apple cider vinegar 250ml (1 cup) strong black coffee Lots of freshly ground black pepper Water to keep moist 8 corn cobs Make in advance. Fry the bacon in batches until browned, set aside on paper towel. In a large pot over low to medium heat, add the oil, garlic, onion and thyme and cook until soft. Add the bacon along with the other ingredients and cook for 50-60 minutes. Allow to cool a bit before blitzing for a couple of seconds in a food processor or with a stick blender. Barbecue corn and top with bacon jam.

Cherry Ice and Syrup with Icy Magique Cherry Ice 680g jar of pitted morello cherries, drained, syrup reserved (approx 380g of cherries after juice drained) 70g sugar 2 egg whites plus one extra as a back up Splash cabernet or port for adult touch (optional)

Hard Chocolate Sauce - Icy Magique 220g good quality dark chocolate buttons 120g coconut oil 1 tbs coconut flakes to serve

MATT PRESTON 12.15pm - 12.45pm

Prawns in a Storm of Herbs 1 kg of totally shelled prawns (including shell at tail, tip removed) with clean poo shoots (or poo shoots removed), dry and not frozen, stored between clothes to ensure they don’t go all slushy. 100g of butter, melted 2 tsp chilli flakes 1 tsp chilli powder 1 bunch fresh oregano 1 bunch fresh continental parsley 1 bunch fresh coriander Juice of 1 lime and 1 lime, cut into six wedges

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

Place the drained cherries into a large zip-lock bag, seal and press the cherries so they flatten out and crack a little. Lay them flat in the freezer, not all in one lump (If you freeze the cherries whole they’ll just rattle around in the food processor when you come to blend them later.) Freeze the cherries for at least 8 hours. Also place a metal baking tray in the freezer; not essential, but makes for a better result later. At least one hour before you want to eat the ice cream, make it! Roughly break up the frozen cherries and put them in the food processor with the sugar. Blitz until they become an ice crumb. Now add the egg whites with the blades still turning. The blades will whip the eggs, the cherries with flavour it and the cold will freeze everything into a smooth lactose free gelato. Remove the chilled baking tray and return the ice cream to the freezer to firm up or serve immediately. To make the cherry syrup, pour the reserved cherry juice into a pan, add the splash of alcohol if you are using and simmer until syrupy—about 10 minutes. Cool. Note that the syrup will thicken as it cools, so don’t reduce it too much. Think syrup rather than treacle.

Coconut Ice Cream 800ml coconut milk 400g can condensed milk 4 egg whites

high heat for 5-8 minutes, unwrap and turn the loin over, cover and repeat for 2-5 minutes. Remove the kangaroo from the tray and rack and place on another tray in a warm place to rest.

Mix the milks together and freeze in a container for about 8 hours. Blitz in a food processor along with the egg whites. Freeze in scoops on a pre frozen baking tray.

Combine the dark chocolate, beef jus and redcurrant jelly in a pan and warm gently. Heat a pan, add a little oil, beetroots and carrots and fry until lightly brown, add the pears and cook until coloured. Season to taste and sprinkle with dill and parsley.

CLAYTON DONOVAN, Wild Kitchen, NSW

Heat a wok and quickly toss the spinach in melted butter until it has wilted, and then season and add a pinch of nutmeg.

1pm - 1.30pm

Kangaroo Loin Part Smoked in Lemon Myrtle with Caramelised Vegetables and a Chocolate Jus Serves 1 2 pre-cooked baby beetroots, halved 2 pre-cooked baby carrots, halved 1 pear, quartered Handful of baby spinach 1 kangaroo loin Beef jus 2 tbs dark chocolate, grated 1 tbs redcurrant jelly 1 cup of rice 1 cup sugar 2 tbs ground lemon myrtle, dried Brookfarm Oil and butter for frying SEASONING Pinch of nutmeg Finely chopped dill and parsley Murray River salt Mix the sugar, rice and lemon myrtle. Line a baking tray with foil, and then place the rice mixture in the bottom of the tray. Place a wire rack over the rice mixture, place the kangaroo loin on the rack and cover the kangaroo and tray with a layer of foil. Put the tray over a moderately

Plate the carrots, beetroot and the pears, top with spinach. Slice the loin and place on top of the vegetables; pour the chocolate jus around the outside. Season the kangaroo with Murray sea salt and drizzle lightly with virgin olive oil.

PETER KURUVITA, Noosa Beach House, QLD 1.45pm - 2.15pm

Smoked Ocean Trout Tostada Tostadas de trucha ahumada Makes 20, serves 4 Though it’s a lot of fun to smoke your own trout, a lot of people don’t have a small smoker hanging around the house and there are excellent quality smoked trout such as Petuna that can be purchased from delis and speciality stores. The flavour of the smoked trout is wonderfully complimented by pepian sauce, a southern Mexican speciality usually made from toasted pumpkin seeds, sesame seeds or a mixture the two. The toasted seeds give a beautiful, nutty flavour to the sauce with just a hint of heat from the pequin chilli. These smoked ocean trout tostadas are quick, easy and the perfect summer party food.

SUNDAY MAY 17

AUDITORIUM ONE

200g Petuna hot-smoked ocean trout

Salsa Pepian 100g tomato 500g tomatillo or green tomato 100g white onion 60g hulled pumpkin seed 60g sesame seeds 3 whole allspice 2 pequin chillies Salt, to taste

MEENA THRONGKUMPOLA NOBU 57, New York 10.00am - 10.30am

Glacier 51 Toothfish with Jalapeno Miso

TO ASSEMBLE 20 tostadas or lightly salted tortilla chips ½ cup of julienned spring onion ½ cup of julienned firm mango ½ cup of sweet eschallot, thinly sliced 6 small red chillies, seeds removed and julienned 6 small green chillies, seeds removed and julienned ½ cup julienned red radish

4 G51 Toothfish fillets, 200g each 480ml den miso 12 jalapenos 2 limes Coriander, for garnish Seed half of the jalapenos. Rough chop both the seeded and unseeded jalapenos and place in a blender with the den miso. Mix until smooth. Reserve a few tablespoons of miso for plating. Marinate the toothfish in the rest of the miso for one full day.

To make the pepian, place the tomato, tomatillo and onion in a small pot and cover with water. Bring to the boil then reduce to a simmer. At around 5 minutes or as each item softens, remove and place in the blender jug. The tomatillo will usually take 2 minutes more than the tomato, the onion slightly longer still.

Wipe the miso off the toothfish, bake in a 380°C oven for 8 minutes. Remove from oven and sear on a hot grill until slightly browned. Half the limes and grill until singed. Place each fillet on a plate, add a few dots of sauce around the fish, and garnish with a lime half and coriander.

Warm a 25cm frypan to a medium heat and toast the pumpkin seeds, tossing or stirring frequently until golden and puffed up. Remove to the blender jug. In the same pan add the sesame seed and toast. When nearly golden, add the allspice and pequin chilli. Add to the blender jar, then add salt and puree for 2 minutes until very smooth. Check seasoning and reserve.

Den Miso

Line up the tostadas on a tray and top each piece with a smear of pepian paste. Place a small portion of smoked trout, then garnish with the julienned vegetables and serve immediately.

Place the sake and mirin in a saucepan and bring to a boil for 2-3 minutes to evaporate the alcohol. Turn down the heat and stir in the miso to dissolve completely. Turn up the heat and add the sugar in 2-3 batches, stirring constantly to dissolve, so the mixture does not burn.

Note: This pepian base works wonderfully for these canapés of smoked trout tostadas, but to serve in its more common form as a sauce you can simply add chicken stock and seasoning until the paste has a more sauce like consistency. Serve with chicken, prawns, pork or steamed vegetables.

Makes 720ml 360g white miso paste 180g sugar 120ml sake, for cooking 120ml mirin

JAKE NICHOLSON 10.45am - 11.15am

Yellowfin Tuna with Heirloom Tomato, Shiso, Avocado, Wasabi and ‘High Tide Crumb’ At Blackbird Bar and Grill we are lucky enough to use Walker Seafoods Australia, a Queensland-based tuna company that operates on the entire east coast of Australia. The main port for processing and packaging is Mooloolaba. Walker Seafoods Australia is primarily known for producing high quality, export grade product. The ‘high tide crumb’ is our own version of the Japanese furikake seasoning; it’s very simple to make and adds great depth and flavour to this dish. 200g yellowfin tuna, diced to about 0.5cm 200g mixed heirloom tomatoes, diced to about 0.5cm 1 golden shallot, finely diced 5 chives, finely chopped 50ml shiso dressing (see recipe below) 50ml Celtic mustard (see recipe below)

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

2 weeks. Use very ripe avocados. For every 5 avocadoes, use 1 tablespoon of wasabi paste. Blitz well with salt to taste, use a few ice cubes to adjust the consistency.

Celtic Mustard 200g dijon mustard 200g grain mustard 20g dried nori 18g cumin powder Water to consistency Salt Blend nori in dry blender until fine powder. Add mustards, cumin, blend until smooth and adjust consistency with water.

VICTOR LIONG

100ml avocado and wasabi puree (see recipe below) 40g high tide crumb (see recipe below) Salt to taste Watercress and leaves to garnish (shiso, daikon, basil) Mix the tomatoes, diced shallot, chives and half of the shiso together and season with a pinch of salt. Dress the tuna with the remaining shiso dressing and a pinch of salt. Place the dressed tomatoes onto a serving dish with the tuna on top. Top the dish with the Celtic mustard, avocado and wasabi puree. Finish with the high tide crumb and cresses to garnish.

High Tide Crumb Praline 350 sunflower seeds, well toasted 250 hazelnuts, toasted 180gm caster sugar Make a dry caramel in wide saucepan. Add nuts and seeds, stir to coat before turning out onto tray and allow to cool. Break into pieces and lightly blitz in small batches to a coarse crumb. 180gm puffed wild rice 25g chopped nori 180g crispy shallots 15g bonito stock crystals 30g native thyme, dried Combine praline with the remaining ingredients, mix into your crumb.

Avocado and Wasabi Puree 1 avocado 1 tsp wasabi paste

Shiso Vinaigrette 250ml shiso vinegar 100ml mirin 20g bonito flakes 300ml grapeseed oil 4 garlic cloves Warm shiso, soy, mirin to 80째C, add bonito and garlic then cover with cling film, cool, strain and store for up to

Raw Hiramasa Kingfish, Leeks, Cloud Fungi, Radish, Burnt Garlic and Ginger White Soy Cream Serves 4

Cloud Fungi 100g dried white fungi 500g water 50g konbu extract 20g white soy 30g sugar Rehydrate white fungi in cold water until soft and drain. Bring the 500g of water to the boil with konbu, sugar and white soy, add rehydrated fungi and turn off heat and allow fungi to slowly soften. Once liquid is cool, remove fungi and allow to drain, trim away the hard cores and use the tender frilly edges for garnish.

Radish 1 large daikon radish Peel daikon radish and shave into gossamer-thin slices, compress in a vac machine to break down cell structure, keep refrigerated.

SUNDAY MAY 17

Braised Leeks 1 leek 300g chicken stock 30g konbu extract 10g sugar 10g salt Mix stock, konbu, salt and sugar and bring to a simmer, add leek whole and poach with a cartouche of 12-15 minutes until tender but not falling apart, cool and slice into 1cm rounds, all 3-4 slices per portion.

Kingfish 400g Hiramasa kingfish filets, sliced into thin slices 300g white soy Marinate fish slices in white soy for 2 minutes, drain and set aside.

Dressing 200g thickened cream 30g white soy 10g burnt garlic oil 10g ginger oil 100g green shallot oil Mix gently to just combine, don’t overmix, keep refrigerated.

Spanish sweet smoked paprika and your favourite extra virgin olive oil for garnishing

TO ASSEMBLE Place rounds of leeks on the plate, layer kingfish and daikon in frilly curls to form a tight circle, garnish with poached white fungi and a good amount of the dressing.

Roll the little cauliflower florets in olive oil, place on a tray and roast at 190°C for 10 minutes until just golden but still a little crunchy. Remove from oven and allow to cool slightly. Combine with cooked chickpeas, dukka, sliced radishes, sliced chilli and chopped herbs and set aside.

From the Earth or Paddock NICKY RIEMER

Make the dressing by combining the drained yoghurt, grapeseed oil, honey, lemon juice, white wine vinegar and water with a whisk to make a creamy consistency dressing. Spoon the dressing over the salad ingredients, season with a small amount of salt only and gently combine.

11.30am - 12pm

Roast Cauliflower, Chickpeas, Seeds, Radishes, Honey and Yoghurt Serves 4 A simple, tasty vegetarian dish that I love to eat any time of year. Delicious on its own or to accompany a roast chicken or chargrilled lamb cutlets from the barbecue! You can use fresh chickpeas or tinned chickpeas. In the recipe I use a spice mix called dukkah, and again you can make this yourself or buy one from a quality deli. The following recipe is for 4 people as a salad. 1 large head of cauliflower, cut into small florets 200g cooked chickpeas (tinned is fine, just drain them well and give a quick rinse) 60g dukkah 10 small French breakfast radishes, thinly sliced 1 long green chilli, thinly sliced ½ bunch of dill, picked and roughly chopped ½ bunch of flat leaf parsley, picked and roughly chopped 125ml drained yoghurt weight – drain yoghurt for 2 hours before weighing 50ml grapeseed oil 30ml honey 20ml lemon juice 20ml white wine vinegar 20ml water

Serve in bowls, drizzle with extra virgin olive oil and generously dust with Spanish sweet smoked paprika.

From the Sea & Dairy VALLI LITTLE 12.15pm - 12.45pm FROM THE DAIRY

Chocolate Hazelnut Cheesecake Serves 8 Sharing plates are all the rage, so serving this simple ‘cheesecake’ in a jar for everyone to help themselves will certainly give your guests something to talk about. 300g plain chocolate biscuits 80g unsalted butter, melted, cooled 250g cream cheese, at room temperature ²⁄³ cup (220g) chocolate hazelnut spread (we used Nutella) 1 tsp vanilla extract 2 tbs amaretto (an Italian almond liqueur, available from selected bottle shops) 2 cups (500ml) thickened cream Shaved chocolate and chopped toasted hazelnuts, to serve

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

Caper Butter Sauce 120g unsalted butter, chopped 2 tbs baby capers, rinsed 2 tbs dill, chopped To make filling, cook rice in boiling salted water for 8 minutes or until just cooked. Rinse under cold running water, then drain well. Transfer to a bowl with the cream, butter, dill, parsley and lemon zest, then season with sea salt and freshly ground black pepper and stir to combine. Divide pastry in half and roll out 1 portion to a 25cm x 30cm rectangle. Place on a baking tray lined with baking paper and spread over half the rice mixture. Top with salmon, then soft-boiled egg. Brush pastry edges with water, then spread remaining rice over filling. Roll out remaining pastry to a 25cm x 30cm rectangle, then cut with a lattice cutter (available from kitchenware shops). Place on top of rice mixture, pressing edges to seal. Alternatively, roll out remaining portion of pastry to a 25cm x 30cm rectangle and place over filling, pressing edges to seal. Refrigerate pie for 30 minutes. Preheat the oven to 180°C. Brush top of pastry with beaten egg, then bake pie for 25-30 minutes until puffed and golden. To make caper butter sauce, melt butter, without stirring, in a frypan over low heat, skimming any foam from surface. Remove from heat and stand for 1 minute or until milk solids sink to bottom. Carefully pour liquid clarified butter into a jug, discarding solids. Stir in capers and dill. Slice pie and serve with the warm caper butter sauce.

Using a food processor, pulse biscuits to form crumbs. Add to butter and stir to combine well, then press crumb mixture into the base of a 2L glass jar or bowl. Whiz cream cheese, chocolate hazelnut spread, vanilla and Amaretto in a clean food processor until smooth. Transfer to a bowl. Whisk 300ml cream to soft peaks, then fold into the cream cheese mixture until well combined. Spoon over the biscuit base, then refrigerate for 4 hours. To serve, whisk remaining 200ml cream to soft peaks and spoon over the cream cheese mixture, then decorate with shaved chocolate and toasted hazelnuts.

FROM THE SEA

Salmon Egg Dill Pie Serves 6 ½ cup (100g) basmati or long-grain rice ¹/³ cup (80ml) thickened cream 30g unsalted butter, chopped 1 tbs dill, finely chopped 1 tbs flat-leaf parsley leaves, finely chopped Finely grated zest of 1 lemon 375g block frozen puff pastry, thawed 300g hot-smoked salmon fillets, skin removed, flaked 3 eggs, soft-boiled, quartered, plus 1 lightly beaten egg, to brush

SUNDAY MAY 17

From the Earth or Paddock DAVID RAYNER 1.45pm - 2.15pm

Finger Lime Mousse with Passionfruit, Blueberries, Dragonfruit and Coconut Makes 8 6 fresh finger limes 125ml hot milk 4 egg yolks 150g castor sugar 100ml lime juice Zest of 1 lime 1 gelatin leaf 250ml cream, whipped 2 passionfruit 1 punnet blueberries 1 dragonfruit 1 coconut, grated Whisk over a pot of boiling water the lime juice, yolks, sugar and hot milk. Continue to whisk for around 15-20 minutes until the mixture thickens and begins to form ‘ribbons’. When ready, remove from heat and place over a bowl of ice. Add soaked gelatin leaf, cool until room temperature and add finger lime pearls and lightly whipped cream. Fold all together and pour into moulds, set in refrigerator overnight. Garnish with dragonfruit, blueberries, passionfruit and grated coconut.

Health & Lifestyle LOUISE MILLER 1pm - 1.30pm

Carob, Wattle-Seed and Banana Pick-Me-Up Shake Serves 2 1½ cups fresh almond or coconut ‘mylk’ 1 cup frozen ripe banana 2 tbs raw carob powder 1 tbs carob syrup (extra for garnish) 1½ tsp mesquite 1 tsp roasted, ground wattle-seed (extra for garnish) Place all ingredients in blender, blend until smooth and creamy. Drizzle carob syrup around the glasses/bottles, pour shake into the glasses/bottles and sprinkle with wattle seed.

Almond ‘Mylk’ 1 cups almonds, soaked for 12 hours 3 cups filtered water 1 tsp pure vanilla bean extract Maple syrup or coconut nectar to sweeten, if desired Rinse soaked almonds then combine all ingredients in blender, blend until smooth and creamy. Strain in a large bowl through a nut mylk/sprout bag or cheesecloth and then refrigerate in glass jar for up to 3 days.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

NICK STREET-BROWN

COAST’s Roasted Peanut Chicken with Watermelon, Apple and Cucumber Salad Serves 4

SALAD Put all dressing ingredients into a blender and blend for 1 minute. Combine prepared watermelon, apple, cucumber, coriander and mints in a bowl then toss through with dressing. Serve alongside chicken in the middle of the table.

1 whole chicken, deboned and butterflied (free range and organic always preferable)

Marinade 3 red chillies 3 garlic cloves, peeled 20g galangal, peeled 15g lemongrass 50g palm sugar 5g ground coriander 1g turmeric powder 70ml kecap manis 200ml water 100ml canola oil 200g peanuts

To Finish Lime wedges Fried shallots Chopped coriander

Salad 400g watermelon flesh, cut into cubes ½ apple, cored and sliced 50g cucumber, cut into batons 15 mint leaves 15 Vietnamese mint leaves 8 springs coriander

Dressing 30g palm sugar 50ml rice wine vinegar 1 tsp fish sauce 1 lime, juiced 30g ginger, peeled 2 coriander roots 1 clove garlic, peeled CHICKEN Start by making the chicken marinade. This should be done 24 hours before serving. Combine all the marinade ingredients except for the peanuts in a blender. Blend for 2 minutes or until smooth. Pour 2/3 of the marinade over the chicken and refrigerate overnight. Take the rest of the marinade, place back in the blender and add peanuts. Blend again for around 1 minute or until peanuts are well combined with marinade. Refrigerate until chicken is ready to be cooked. At the time of cooking preheat oven to 200°C. Place the chicken on a baking paper-lined tray and bake for 15 minutes. Smear the peanut sauce over the chicken and bake for a further 5 minutes or until cooked through. Use any free marinade on the bottom of the baking tray to baste the chicken. When cooked remove from the oven and allow to rest for 8 minutes. Carve the chicken into 8 pieces, finish by sprinkling fried shallots and coriander over the meat. Serve with grilled lime wedges.

From the Sea/Dairy TIMOTHY MONTGOMERY 2.30pm – 3pm

‘Kokoda’ Kingfish and Scallop, Coconut, Yuzu, Finger Lime And Rice Crackers Coconut Soup Yuzu Jelly Rice Crackers Ceviche kingfish (sashimi grade) Dressed scallop (sashimi grade) Julienne chilli Brunoise red onion Baby coriander Seasoning

‘Kokoda’ Coconut Soup 500ml coconut milk 500ml coconut cream 60g ginger, grated 10 kaffir lime leaves, bruised 3 limes 1 bunch coriander roots Palm sugar to taste Combine all ingredients and bring to simmer. Allow to cool and let flavours infuse. Pass through a fine sieve and adjust seasoning with sugar, lime juice and ginger juice if needed. Serve chilled.

Rice Crackers Cook jasmine rice until soft, then process in food processor. Pass through fine sieve and spread mixture thinly on trays to go into dehydrator. Once crisp and dehydrated, fry in hot oil until puffed and crisp. Season and serve.

SUNDAY MAY 17

Kingfish Marinade 500ml rice vinegar 100ml yuzu 80g sugar 200ml shaoxing 5 bunches lemon thyme Clean kingfish and submerge in marinade for a period of 3 hours. Carve and serve.

Scallops Slice thinly and dress in marinade for 20 minutes only.

Yuzu Jelly 400ml yuzu juice 200ml apple juice 5 sheets gelatine (titanium) Bring half the juice quantity to simmer. Remove from heat and add the gelatine. Add remaining juice, pass through a fine sieve and allow to set in fridge. Portion into cubes for service. TO SERVE In the bottom of a bowl pour chilled coconut soup. Arrange kingfish and scallop naturally. Garnish with finger lime, yuzu jelly, baby coriander, julienne chilli, brunoise red onion and rice crackers. Serve.

TROY RHOADES-BROWN

Petuna Ocean Trout and Pearls, Celeriac, Green Apple, Yoghurt, Pomegranate and Quinoa 50g Petuna Ocean Trout pearls 500g piece of Petuna Ocean Trout, scaled, filleted and pin boned 2 green apples 1 large head of celeriac 2 lemons 1 small bunch watercress 1 medium Spanish onion 1 ripe pomegranate 200g good quality Greek yoghurt 150ml extra virgin olive oil Mixture of garden herbs and edible flowers to garnish (optional) 200g mixed quinoa grains 100g table salt 100g sugar Sea salt, to season Bring a pot of water to the boil and add quinoa. Reduce heat to a simmer and cook for 12 minutes. Zest lemons. Combine zest in a mixing bowl with the table salt and sugar. Rub mixture all over ocean trout fillet, then place fillet into fridge for 20 minutes. Remove fillet from the fridge and rinse under cold water, then pat dry with paper towel. Generously rub extra virgin olive oil on the ocean trout and place on greaseproof paper into a preheated oven at 60째C. Cook for 15-20 minutes or until the fillet flakes apart with little resistance.

Juice lemons, set aside. Deseed pomegranate, saving the seeds and juice. Drain quinoa in a colander and rinse with cold water. Finely slice green apple, celeriac and Spanish onion. Toss together with yoghurt and trout pearls, adding sea salt to taste. Set aside. Place the drained quinoa in a bowl with 70mls extra virgin olive oil, lemon juice and pomegranate seeds. Set aside. TO ASSEMBLE Spread quinoa mixture over a wooden board. Place the celeriac, green apple and yoghurt salad on top of the quinoa. Break the ocean trout fillet into pieces and scatter over the salad. Garnish with garden herbs and edible flowers (optional).

AUDITORIUM THREE Simple ADRIANO ZUMBO 12 - 12.30pm

Hojicha and vanilla chiffon cake 70g plain flour 5g vanilla paste (Heilala) 5 egg yolks 20g dark brown sugar 70g water 60g canola oil 180g egg whites 90g caster sugar 10g rice flour Cold-infuse the hojicha tea in the egg whites overnight. Mix the flour, vanilla paste, egg yolks, brown sugar, water and oil. In an electric mixer fitted with the whisk attachment, whisk the egg whites with the caster sugar and rice flour to a firm meringue. Fold through the batter from the previous step gently, to keep maximum amount of air. Spread onto a baking tray and bake at 160째C until golden.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

Simple ALASTAIR MCLEOD 12.45pm - 1.15pm

Marinated Mooloolaba Tuna, Lockyer Valley Beetroot, Crème Fraiche, Miso Serves 4

Simple MATT GOLINSKI 12.45pm - 1.15pm

Tamarind Chicken Oysters, Carambola, Tapioca and Macadamias Serves 4 ½ tsp annatto ½ tsp black peppercorns ½ tsp cumin seeds ½ tsp whole allspice 500g chicken oysters or chicken thighs 30g tapioca flour 50ml peanut oil 1 tsp sesame oil 1 tsp palm sugar 1 tbs tamarind pulp 1 tbs fish sauce 1 tbs oyster sauce ½ tsp grated ginger 50g tapioca 1L water 2 carambolas (starfruit), sliced and seeds removed 30g macadamias, roasted and roughly chopped 1 large red chilli, julienned 1 kaffir lime leaf, julienned ½ cup mixed fresh Asian herbs (coriander, Thai basil, Vietnamese mint) Grind the spices together to a fine powder and marinate the chicken in the mixture overnight. Whisk together the sesame oil, palm sugar, tamarind, fish sauce, oyster sauce and ginger. Dredge the chicken in the tapioca flour and fry in peanut oil until golden. Pour half of the tamarind sauce over the chicken, cover and bake at 180°C for 12 minutes. For the tapioca, add the tapioca to the boiling water and boil for 10 minutes. Strain and re-boil in fresh water for another 3 minutes. Strain and rinse in cold water. Arrange the carambola slices, tapioca and macadamias on four plates and divide the chicken between them. Drizzle with the remaining sauce and top with the herbs, chilli and lime leaf.

1 small clove of garlic, very finely chopped 1 small bunch coriander, finely chopped 1 green shallot, finely chopped 1 green chilli, very finely chopped 3 limes Extra virgin olive oil Sea salt and freshly milled black pepper 250g tuna, cut into 1cm dice 1 medium beetroot Red wine vinegar 2 tbs golden shallot, finely chopped 3 cornichons, cut into ¼ cm thick slices Crème fraiche, whipped to soft peak Assorted flowers, herbs and weeds, to garnish Blend the garlic, half the coriander, half the spring onion and half the chilli with the juice of one lime and the same amount of olive oil and season to taste. If it’s too tight, add a little water. Slice the beetroot on a mandolin into gossamer-thin slices and stamp with a 5cm cookie cutter. Marinate in a dressing of three parts olive oil to one part red wine vinegar and season. To present, pour marinade over the fish for 15 minutes then add the remainder of the coriander, spring onion and chilli, all finely chopped. Arrange tuna on the plate. Distribute shallot and cornichons over the top followed by a teaspoon of crème fraiche. Arrange seven discs of beetroot over the top and garnish with flowers, herbs and weeds. Serve a little more crème fraiche alongside and dust with miso crumb.

Miso crumb 4 tbs miso Preheat oven to 90°C. Spread miso onto a non-stick baking mat using an offset spatula then place in preheated oven for 2 hours or until dry. Peel the miso off the mat and blend to a crumb in a food processor.

SUNDAY MAY 17

CUCUMBERS Peel cucumbers and cut into small pieces. Make a 5% brine, of salt and cold water (50 grams per litre of water) Compress the cucumber in the brine using a cryovac machine, or just allow soaking for 10 minutes. Remove from brine and drain on paper towel, dress the cucumbers with lime juice, olive oil and season with salt. Segment the remaining limes. Chop prawns into thirds and place in a pot with 2 tablespoons of the prawn oil and a little of the sediment. Place on low heat just to warm, do not cook. To plate, squeeze oyster cream onto the centre of the plate, arrange cucumbers and mousse melons around and on top of cream. Place segments of lime around cucumber and prawns on top. Pick the tarragon and put a few leaves over cucumber, using microplane grate the bottarga over the dish.

Simple AARON WARD 1.30pm - 2pm

King Prawn, Salted Cucumber, Oyster Cream and Lime 4 portions 10 medium king prawns 4 small Lebanese cucumbers 4 mousse melons (sour Mexican cucumbers) 3 limes Oyster cream 1 bunch tarragon or anise-flavoured herbs Bottarga (sun dried mullet roe) 20ml olive oil Prawn head oil

Prawn head oil 10 prawn heads 1 tbs tomato paste 250ml grape seed oil 1 medium carrot 1 medium brown onion 1 clove garlic 1 sprig thyme

RHYS CONNELL 1.30pm â&#x20AC;&#x201C; 2pm

Peel the prawns reserving the heads. Heat 2 tablespoons of oil in a pot. Fry prawn heads, garlic, onion, carrot and thyme until lightly coloured. Add tomato paste and further sautĂŠ to cook out, about 5 minutes then add the rest of the oil. Lower the temperature and allow to infuse for 45 minutes to 1 hour. Strain through sieve.

Oyster cream 4 medium Sydney rock oysters 1 lime 200ml grape seed oil Salt Shuck oysters, reserving any liquid from oysters. Remove any shells on oysters. Place oysters in Thermomix or food processor and blitz; start to add oil slowly to make an emulsion, similar to an aioli. Season the cream with a little lime juice, if too thick correct consistency with the reserved oyster juice. Place in a squeeze bottle and place on ice to chill until ready to use.

Crystal Bay Prawn, Bunya Pine Nut, Radicchio, Fig Serves 4 8 Crystal Bay prawns 1 tbs bunya pine cream 1 tbs aioli 40g tomato, finely diced 15g water chestnuts, diced 1 head, radicchio lettuce 1 leaf, dried cabbage 1 tsp bunya nuts, shaved 1 sheet of prawn rice paper 2 figs 10 ml sherry vinegar Salt and white pepper to taste Peel and clean the prawns. Lightly cook the flesh in vegetable oil. Cool prawns in the oil and set aside. Once

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

cooled dice prawn meat. Blanch the radicchio leaves in boiling salted water, to remove some of the bitterness. Refresh in iced water. Pat leaves dry and set aside. In a bowl, mix prawn meat, bunya pine cream, aioli, tomato and water chestnut. Take the figs and cut the pink flesh out. Using the flesh, press through a fine conical sieve to make a puree. Season with sherry vinegar and salt to taste. Lay out a sheet of 10 x 10cm cling wrap on a flat, cool surface. Place one radicchio leaf down and place a spoonful of the prawn mix in the centre. Lift all four corners of the cling wrap up and form into a ball. Tie. Place balls into a pot of water at around 70°C and cook for 4 minutes. TO SERVE Cut the cling wrap off the balls and glaze them with the fig puree, shave bunya nut over the top, then dust with the dried cabbage leaf and prawn rice power. Serve warm.

Salad 1 large fennel bulb 3 celery sticks 1 kohlrabi 2 cheeks preserved orange rind or lemon, julienned ¼ cup puffed rice ¼ bunch parsley, picked Salt and pepper With a mandolin shave the fennel, celery and kohlrabi into a bowl of iced water along with picked parsley leaves.

Dressing 185ml extra virgin olive oil 1 pinch saffron 50ml Lirah chardonnay vinegar Whisk all ingredients in a small bowl and set aside till needed.

Avocado Purée 3 avocados 1 tsp wasabi powder 50ml sugar syrup 1 lime, juiced Salt and pepper Place avocados into a blender with all other ingredients. Season with salt and pepper and blend until smooth. Place in a squeeze bottle or piping bag and set aside. TO ASSEMBLE Place 3 pieces of tuna on a plate. In between each piece squeeze a circle of avocado. Mix the fennel, kohlrabi, celery and parsley in a bowl with the dressing and preserved orange. Season to taste. Place the salad along the side of the tuna that doesn’t have avocado and sprinkle over some of the puffed rice.

CHRIS THORNTON 2.14pm – 2.45pm

Omelette with Crab, Shallot, Oyster Mushroom and Kecap Manis Makes 2 Omelettes

PAUL BAKER 2.15 - 2.45pm

Seared Yellow Fin Tuna, Vegetable Ash, Salad Of Fennel, Kohlrabi and Celery, Puffed Rice, Preserved Orange and Saffron Dressing Serves 4 400g tuna Vegetable ash Cut tuna into 1 or 2 large rectangle shapes, roughly the diameter of a 50c piece. Sear in a hot pan on all 4 sides. Roll in vegetable ash and wrap tightly in cling wrap so the tuna forms a roll. Leave in the fridge to set ready for slicing.

4 eggs 100g crab meat, picked 2 punnets oyster mushrooms 3 green shallots 100ml kecap manis Butter Salt and Pepper Finely slice the green shallots. Tear the oyster mushrooms into three. Crack 2 eggs each into separate bowls, add the green shallot, season with salt and pepper and lightly beat. Heat up a pan and sauté the oyster mushroom in a little oil, when the mushrooms have colour add a knob of butter and allow to foam, at this point add the crab and season. Lightly sauté the crab until cooked then set aside. Gently warm the non-stick pan and give it a light coating of the spray oil. Pour in one bowl of egg mix and turn the heat up, you want to have a nice light brown colour on the bottom

SUNDAY MAY 17

In a food processor blitz the ginger, chilli and spring onion. Add the prawns and process for a few seconds only to keep the prawns quite chunky. Place the prawn mixture into a bowl, fold through the herbs and 20ml of the sesame oil, season with a pinch of salt and pepper. Place the mix into a piping bag with a large plain nozzle. Mix the corn flour with a few drops of water together. Lay out the bean curd sheets. Pipe out half of the mix towards the bottom end of the sheet leaving an inch from each side. Fold the sides in neatly, then roll up until you reach one inch from the top. Brush the top of the sheet with little cornflower slurry and finish rolling. Repeat with the other three rolls. Preheat the oven to 180°C. Brush the rolls with the remaining sesame oil and bake for 8 minutes, the rolls should feel firm and crispy.

Nam Jim dressing and the egg should still be slightly sticky on top. Gently lift out onto a chopping board, place the mushroom mix in the centre and roll into a tight log. Repeat the process for the second omelette. Drizzle with kecap manis.

MATT MERRIN

1 large red chilli, seeded and chopped 1 clove garlic, chopped ½ bunch coriander, finely chopped 4 tsp chopped ginger 2 tbs shaved palm sugar 2 tbs fish sauce 1 lime, zest and juice 100ml coconut oil

3pm - 3.30pm

Combine all ingredients into a food processor and process until smooth, set aside.

Thai Prawn and Ginger Rolls with Nan Jim (Gluten free)

SPENCER PATRICK

Serves 4

3pm – 3.30pm

300g prawn meat 20 ginger, peeled and diced 1 spring onion, finely sliced 1 medium red chilli, sliced 1 pack bean curd sheets (Happy brand), cut into 18 x 25cm pieces ¹⁄8 bunch coriander, finely sliced ¹⁄8 bunch Thai basil, finely sliced 30ml sesame oil Salt and pepper 1 tbs corn flour 2 limes, to serve

Malt-Roasted Scallops, Sweetbreads, Gingerbread, Raisins, Sweet and Sour Radish Serves 4 8 scallops, roe off, cut in half 8 veal sweetbreads, trimmed 250g raisins 8 radishes

Malt butter 75g malt extract 50g unsalted butter, softened Mix together and set aside.

Gingerbread 200g honey 100g sugar 100ml milk 5 star anise 3 cinnamon quills 100g ginger 250g flour 50g baking powder 2 eggs Place honey, sugar, milk and spices in a saucepan and heat to infuse spices (20 minutes). Strain liquid into a bowl, add flour and eggs. Combine and pour into a non-stick bread tin. Cook at 180°C for 45 minutes. Once cooked, slice, toast and crumble.

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CELEBRITY CHEFS COOKING DEMONSTRATIONS

and raw in the middle and reserve. If you don’t want to eat the venison raw cook to your liking.

Corn salad 1 corn on the cob 3 spring onions, thinly sliced Coriander leaves, picked Boil the corn until tender then char grill and remove the kernels from the cob. Mix with the spring onion and coriander.

Dressing for corn salad 30g (3 tbs) ponzu 10g (1 tbs) sesame oil Mix together and dress the corn salad.

Raisins In a saucepan, cover raisins with water and cook until soft. Add 100ml white wine vinegar. Remove a quarter of the raisins and set aside. Place remaining raisins in food processor and puree until smooth.

Sweet and Sour Raisins 100ml white wine vinegar 150g sugar Place into a small saucepan and heat until dissolved. TO COOK Place a large non-stick frypan on the flame. Add 1 tsp olive oil and place in seasoned sweetbreads. When golden brown on one side, turn and then place scallops on pan, cut-side down. When scallops are golden brown, turn heat down and add malt butter and raisins. Gently pour contents of pan onto a plate. TO SERVE Put a swipe of raisin puree on each plate. Place 4 halves of scallops and 2 sweetbreads on the plate also. Scatter raisins. Slice radish and dress with sweet and sour. Scatter on top of scallops and sweetbreads. Sprinkle gingerbread to finish.

BEN BATTERBURY 3.45pm - 4.15pm

Cervena Venison Tataki, Corn Salad and Plum Sauce Serves 4 as a starter Ponzu-marinated venison 200g Cervena venison loin 75g (3 tbs) soy sauce 25g (1 tbs) mirin 1g (1 piece) kombu seaweed 1 tsp bonito flakes 5g (1 tbs) red onion, sliced 2g (1 tbs) ginger, sliced ½ orange zest ¼ chilli, chopped Warm all ingredients together except the venison and leave to infuse for 30 minutes, then sieve and keep the liquid. Marinade the venison in this liquid for 1 hour. Drain the venison and pat dry, sear on a char grill just to brown

Popcorn 25g cooked popcorn 10g (1 tbs) sugar 10g (1 tbs) butter Make the sugar into caramel and add the butter then toss the popcorn in this and season with Japanese 7-spice.

Japanese 7-spice (You can buy 7-spice and use this if you like but here is our version if you fancy making it.) 5g (1 tbs) white sesame seeds, toasted 5g (1 tsp) black sesame seeds, toasted 5g (1 tsp) poppy seeds 5g (1 tsp) Szechwan peppercorns 3 sheets nori seaweed, toasted 2g (½ tsp) chilli flakes, dried 1g (½ tsp) paprika Blend all in a spice mill or coffee grinder and reserve.

Plum Sauce You can use store-bought plum sauce if you like but here is our recipe for it. It is great to make when plums are in full season and you can preserve it in jars or freeze it. This recipe makes more than you will need. 750g plum flesh (dark plums are best) 1 star anise 8 cloves 1 cinnamon stick 25g root ginger, peeled and chopped 4 garlic cloves 50ml soy sauce

SUNDAY MAY 17

Juice of 1 orange 1 shallot 75g red wine vinegar 100g light soft brown sugar 1 tbs sesame oil

ALEJANDRO CANCINO

Boil all in a heavy bottomed pan except the sesame oil until soft and thick. Remove the cinnamon and star anise and blend adding the sesame oil. Pass through a sieve and reserve.

800g golden nugget pumpkin, skin on and seeds (any variety will work but they will be different) 120g arborio rice 250g onions 100g coconut cream 3 bunches thyme Olive oil Salt Black pepper

3.45pm â&#x20AC;&#x201C; 4.15pm

Dairy-Free Pumpkin and Thyme Risotto Serves 4

Pickled Radish These add a great colour and crunch and a little acidity to the dish; you can omit them if you like but are worth the effort. 1 pack radishes, ends removed and cut into wedges 50g water 50g white sugar 50g rice vinegar Warm all except the radishes in a pan to dissolve the sugar then pour over the radishes and leave preferably overnight but a couple of hours is enough. TO SERVE Thinly slice the venison and arrange on a plate. Spoon around the corn salad and top with a few pieces of the popcorn. Add a few wedges of the pickled radish and dot some of the plum sauce around. Top with radish shoots if you can get them or small mesclun leaves are fine. Enjoy!

Peel the pumpkin and use the seeds, the skins, thyme and the 200g of onions to make a stock. Dice the pumpkin and cook it in a pan with some olive oil and salt. Once completely cooked, blend it with the coconut cream and finish with salt. Cool down the puree and reserve. Chop the 50g of onions and cook in a pan until translucent. Add the rice, and add some pumpkin stock. Keep adding stock as it needs. Trying to just have enough to cover the rice. Once the rice is cooked finish it with the pumpkin puree. Check seasoning. Serve.

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For more information about holidays on the Sunshine Coast

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IS HE REFINED?

CONTRIBUTORS

Lucy Allon delicious. Produce Awards Dennis Atkins The Courier-Mail, QLD Richard Angove Angove, SA Victoria Angove Angove, SA Shane Bailey Noosa Boathouse Restaurant, QLD Paul Baker The Botanic Gardens Restaurant, SA Ben Batterbury The Rees Hotel, NZ Mark Best Marque Restaurant, NSW Martin Boetz Cooks Co-Op, NSW Paddy Borthwick Paddy Borthwick, NZ Reid Bosward Kaesler, SA Aaron Brasher Wine Australia James Brinklow The Lane Vineyard, SA Elena Brooks Dandelion Vineyards, SA Frank Camorra Movida, VIC & NSW Alejandro Cancino Urbane, QLD Adam Carnaby Seppelt, VIC Ed Carr House of Arras, TAS Oliver Carruthers Café Le Monde, QLD Ryan Clift The Tippling Club, SINGAPORE Javier Codina Moda, QLD Scott Collett Woodstock, SA Peter Conistis Alpha, NSW

Rhys Connell Sepia, NSW

Danielle Gjestland Wasabi, QLD

Evan Jones Domain Wine Shippers

Dan Coward Shaw + Smith, SA

Peter Gleeson The Sunday Mail, QLD

James Kellie Harewood Estate, WA

Michael Dal Zotto Dal Zotto Wines, VIC

Matt Golinski Rolling Dolmade, QLD

Tony Kelly Ocean Street 3, QLD

Andre De Laine You Tube - Mr Kitchen, VIC

Ollie Gould The Stokehouse, VIC

Joo Kim Embassy XO, QLD

Philip Di Bella Di Bella Coffee, QLD

Peter Greenham Cape Grim, TAS

Peter Kuruvita Noosa Beach House, QLD

Fiona Donnelly The Courier-Mail, QLD

Sara Grossi Feudo Arancio, VIC

Kylie Lang Q Weekend, QLD

Clayton Donovan TV Chef, NSW

Tony Harper Wine Judge, QLD

Paul Leete Sails Restaurant, QLD

Chris Dore The Courier-Mail, QLD

John Hart Restaurant & Catering Australia, NSW

John Lethlean The Australian

Rebecca Duffy Holm Oak, TAS Martin Duncan Freestyle Experiences, QLD

Kerry Heaney Eat Drink + Be Kerry, QLD Gary Heilmann De Brett Seafood, QLD

Matt East Wirra Wirra, SA

Alex Herbert Bird Cow Fish, NSW

Garth Eather Meerea Park, NSW

Dan Hong Mr Wong, NSW

Leila El Allaui Shingleback, SA

Des Houghton The Courier Mail, QLD

Josh Emett Rata, NZ

Anthony Huckstep Daily Telegraph, NSW

Andrew Evans BBQ Joint, USA

Nathan Hughes Brokenwood Wines, NSW

Ricky Evans Eddystone Point, TAS

James Irvine Tahbilk, VIC

Annette Fear Spirit House, QLD

Dale Ivanovic Fermoy, WA

Colin Fassnidge Four in Hand, NSW

Darren Jahn Robert Oatley Vineyards, NSW

Peter Forrestal Food and wine writer, WA George Francisco Roberts Circa 1876, NSW Ken Gargett Fine Wine and Champagne - Australia Julie Gibbs Penguin Aust, NSW Zeb Gilbert Wasabi, QLD

Daniel Jarrett Ocean Street 3, QLD Michael Jenkins View on Little Hastings, QLD Mark Jensen Red Lantern, NSW Sally Jenyns TV Presenter, QLD Philip Johnson e’cco, QLD

Valli Little delicious., NSW Victor Liong Lee Ho Fook, VIC Lizzie Loel The Courier-Mail, QLD Josue Lopez GOMA, QLD Brian Lowrie Ibizan Wines, WA Michelle Lowrie Ibizan Wines, WA Nick Mahlook Stokehouse, VIC Emmett Malone Sirocco, QLD Cameron Matthews The Long Apron, QLD Richard Mattner Pepperjack, SA Kerrie McCallum delicious., NSW Andrew McConnell Cutler & Co., VIC Matt McConnell Bar Lourinhã, VIC Sean McConnell Mocan & Green Grout, ACT James McDonald Hunter’s Wines, NZ Greg McGill Torbreck, SA

CONTRIBUTORS

Morgan McGlone Belle’s Hot Chicken, VIC

Spencer Patrick Harrisons, QLD

Geoff Schrapel Bethany Wines, SA

Graeme Twine Suncoast Fresh, QLD

Lance McKenzie Rococo, QLD

Graeme Paynter Woombye Cheese, QLD

John Schuts Derwent, TAS

Chris Tyrrell Tyrrell’s Wines, NSW

Lach McLean Lock, Stock & Barrell, QLD

Daniel Penfold Gaston, QLD

Chris Sheehy G. H. Mumm

Kacey Walker Walker Farm, QLD

Alastair McLeod Al Freshco, QLD

Tony Percuoco Tartufo, QLD

Julie Shelton Real Food Festival, QLD

Tom Wallace Devil’s Corner, TAS

Matt Merrin Jam Corner, QLD

Alfred Pizzini Pizzini Wines, VIC

Troy Smedley Paxton Wines, SA

William Wallace Urbane, QLD

Elizabeth Meryment The Sunday Telegraph, NSW

Katrina Pizzini Lana Wines, VIC

Steven Snow Fins, NSW

Tom Walton The Bucket List, NSW

Matt Preston delicious. & MasterChef

Michelle Southan taste.com.au, NSW

Aaron Ward Sixpenny, NSW

David Pugh Restaurant Two, QLD

Bill Spence Matua Valley, NZ

Tim Warren Garnisha Spice Farm, QLD

Gene Quinlan berardo’s on the beach, QLD

Ryan Squires esquire, QLD

Shane Watson Likuliku Lagoon, FIJI

Steven Raidis Raidis Estate, SA

Shane Stanley Noosa Farmers’ Markets, QLD

Sally Webb Travel Without Tears, NSW

Leandro Ravetti Cobram Estate, VIC

Nick Street-Brown Coast, QLD

Sharnee Rawson The Courier-Mail, QLD

Dan Stock Herald Sun, VIC

Braden White Ricky’s River Bar + Restaurant, QLD

David Rayner Thomas Corner Eatery, QLD

Timothy Sullivan Hakkaisan, USA

Frank Wilden The Frank Report, VIC

John Susman Fishtales, NSW

Necia Wilden The Australian

Dr Viviene Taylor Medical Practitioner, QLD

Simon Wilkinson News Corp, SA

Meena Throngkumpola Nobu 57, NEW YORK

Ben Williamson Gerard’s Bistro, QLD

David Thompson Nahm, BANGKOK

Virginia Willcock Vasse Felix, WA

Angus Thomson Urlar, NZ

James Young Torbreck, SA

Simon Thomsen Food Writer, NSW

Adriano Zumbo Zumbo Patisserie, NSW

Chris Thornton Mason, NSW

Mark Messenger Juniper Estate, WA Christine Middap The Weekend Australian Magazine Louise Miller Cabarita Health Retreat, NSW Timothy Montgomery berardo’s restaurant & bar, QLD Sara Morales Garamond International, ESP Matt Moran Aria, NSW & QLD Daniel Mosedale Locale, QLD David Moyle Franklin Restaurant, TAS Brodee Myers-Cooke taste.com.au, NSW Jake Nicolson Black Bird Bar & Grill, QLD Fiona Nilsson Group Publisher News Life Media, NSW Jiro Numata Wasabi, QLD Bernadette O’Shea Champagne expert, QLD Marie Oudin-Vorstermans Nicolas Feuillatte, FR Richard Ousby The Stokehouse, QLD Stephen Pannell SC Pannell, SA

Ann Rickard Author, QLD Larke Riemer Director of Women’s Markets, Westpac AUS Nicky Riemer Union Dining, VIC Troy Rhoades-Brown Muse Restaurant, NSW Dominique Rizzo Pure Food Cooking, QLD Thomas Robinson Four in Hand, NSW James Robson Ross Hill Wines, NSW Fleur Runge Mitolo, SA Shin Saito Champagne Jacquart, FR George Samios Treasury Wine Estates, VIC

Steve Webber De Bortoli, VIC

Rory Thorpe Spicers Tamarind, QLD Ben Tolstoshev The Lane, SA Alex Trescowthick Nepenthe, NSW Anooska Tucker-Evans The Courier-Mail, QLD

SPONSORS & PARTNERS

The Noosa International Food & Wine Festival is proudly supported by: Presenting Sponsor

Major Event Partners

Accommodation Partners

SPONSORS & PARTNERS

Festival restaurant partners:

Food Partners

Beverage Partners

Other Partners